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 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 dry quinoa*, 2 small sweet potatoes, 150 grams cooked chickpeas, 30 grams 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, 1/2 teaspoon fresh grated ginger, 1/2 teaspoon harissa, 1/4 teaspoon sea salt, 1/4 teaspoon pepper