• Place the quinoa in a saucepan with 250 ml (1 cup) of salted water. Bring to a boil over high heat, then reduce and simmer for 10-15 minutes, covered, or until the water has been absorbed.
  90 grams (½ cup) dry quinoa*
• Cut the sweet potatoes in half lengthwise and roast cut-side down at 200°C (400°F) for 25-30 minutes, or until soft and browned. Cook a few extra while you're at it if you have them.
  2 small sweet potatoes
• To assemble the bowls, divide the cooked quinoa, sweet potatoes, chickpeas, and arugula between two bowls. Top with the orange ginger vinaigrette and pomegranate.
  90 grams (½ cup) dry quinoa*, 2 small sweet potatoes, 150 grams (1 cup) cooked chickpeas, 30 grams (1 cup) rucola, Small handful pomegranate seeds
• Serve immediately or refrigerate in sealed containers for up to three days.

Orange Ginger Vinaigrette

• Add the olive oil, orange juice, orange zest, ginger, harissa, salt, and pepper into a jar or bowl and mix until fully combined. Any leftover vinaigrette will keep in the refrigerator for up to three days.
  3 tablespoons olive oil, Juice of an orange OR lemon, Zest of an orange OR lemon, ½ teaspoon fresh grated ginger, ½ teaspoon harissa, ¼ teaspoon sea salt, ¼ teaspoon pepper