Roasted Sweet Potato & Chickpea Warm Grain Bowl

1. If not already cooked, prepare your quinoa according to package directions. 
2. For the roasted sweet potato: Cube about 1 cup of sweet potato. Toss with a drizzle of olive oil and a pinch of sea salt. Roast in the oven at 400°F (200°C) for 25 minutes. 
3. For the crispy chickpeas: Toss your chickpeas with a drizzle of olive oil and a pinch of sea salt. Roast in the oven at 400°F (200°C) for 10 minutes. (These can be roasted alongside the sweet potato, adjusting timing as needed).
4. Prepare the garlic hummus dressing: In a small bowl, whisk together 1/4 cup garlic hummus and 3 tablespoons of water until creamy. Adjust the amount of water based on your desired consistency. If using classic hummus, add some garlic powder for flavor. 
5. Assemble the grain bowl: Start with a base of massaged kale or plain arugula. Add cooked quinoa, roasted sweet potato, diced red onion, crispy chickpeas, and vegan feta cheese. Drizzle generously with the garlic hummus dressing. 
6. Serve hot or cold. For dinner, you can reheat the bowl on the stovetop and stir in some precooked quinoa for extra nourishment.