Cook 2 cups of quinoa according to package instructions (generally 1 part quinoa to 2 parts water, bring to a boil then simmer 15 minutes). Fluff with a fork and keep warm.

Tip: Toast the quinoa for 3 minutes in a dry pan before adding water for a nuttier flavor.

Preheat oven to 425°F (220°C).

Toss sweet potato cubes, carrots, and red onion with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and half the minced garlic.

Spread on a baking tray in a single layer and roast for 20–30 minutes, stirring once, until golden and tender.

Variation: For a faster cook time, cut vegetables into smaller cubes or parboil sweet potatoes for 5 minutes before roasting.

Option A — Chicken: Pat chicken dry, season with salt, pepper, cumin, smoked paprika, and lemon zest. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Transfer to the oven for 8–12 minutes, or until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.

Tip: If you prefer to roast chicken with veggies, nestle the chicken among the vegetables for the last 15 minutes of roasting.

Option B — Chickpeas (vegetarian): Toss canned or cooked chickpeas with 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp smoked paprika, and salt. Roast on a tray at 425°F (220°C) for 15–20 minutes until slightly crisp.

Whisk together yogurt (or tahini) with 1 tbsp lemon juice, remaining garlic, 2 tbsp tahini if using, a pinch of salt, and 1–2 tbsp water to thin.

Adjust acidity with more lemon juice or sweetness with a pinch of honey or maple syrup if desired.

Tip: Use a small blender for an extra-smooth dressing and to emulsify olive oil into the mixture.

Divide quinoa or grains between four bowls.

Top with roasted vegetables, sliced chicken or roasted chickpeas, chopped nuts, pomegranate arils, and fresh herbs.

Drizzle dressing over the bowl and finish with a squeeze of lemon and a sprinkle of flaky sea salt.