Prep: 1. Preheat oven to 400 and line two baking sheets with parchment paper. 2. Chop sweet potato into cubes. 3. Rinse and drain chickpeas. 4. Thinly slice carrots. 5. Shred cabbage. Make: 1. Roasted sweet potatoes: Drizzle with 1 1/2 teaspoons of olive oil and sprinkle with salt 2. Roasted chickpeas: Pat chickpeas until dry. Drizzle with 1/2 teaspoon of olive oil. Mix to coat. Add salt, cayenne pepper, cumin, and garlic powder. Gently toss. 3. Roast both for 15 minutes then stir to flip them over. Continue roasting for 10 minutes, or until sweet potatoes are lightly browned and tender, and chickpeas are golden. 4. While roasting, cook quinoa according to package instructions. 5. To assemble bowl, add quinoa, kale, cooled sweet potatoes and chickpeas, avocado, hummus, carrot, cabbage, sunflower seeds and 2 tablespoons olive oil (or to taste).
This salad is one of the most beautiful ways we've found to get everything you need into one bowl.