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.
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.
To assemble the bowls, divide the cooked quinoa, sweet potatoes, chickpeas, and rucola between two bowls. Top with the orange ginger vinaigrette and pomegranate.
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.
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.If you can, cook the chickpeas yourself for this recipe. They aren't roasted or otherwise altered to improve the taste, and canned chickpeas can taste rather tinny. For a quick fix, rinse canned chickpeas, then soak in new water for an hour and rinse again before using.