A make-ahead vegan Moroccan lunch bowl with high protein chickpeas, quinoa, and sweet potato. You can make this and have lunch prepared for three days, or as an easy weeknight dinner.
• If you want to pack this to bring to work or school the next day, you can add the dressing the night before. If you want to keep the lunch bowl in the fridge longer than that, add the vinaigrette when you eat it.
* This is about 1 1/2 cups cooked quinoa if you've already made it.