Ingredients

· 1 sweet potato

· Olive oil, for drizzling

· ½ cup cooked chickpeas

· 1 cup cooked quinoa

· 2 scallions

· ¼ cup red cabbage

· 1/3 cup feta cheese

· ¼ cup almonds

· 2 cups salad greens

· Juice of ½ lemon

· Salt and black pepper

Method

Preheat the oven to 220°C and line a baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes. Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens. Drizzle with olive oil, the lemon juice, and a few pinches of salt and pepper. Add lemon juice and season to taste. Toss and serve in bowls.