Serves 2-3

Ingredients

2 Sweet potatoes, peeled and cut into bite size pieces
1 red pepper, sliced thinly
1 can chickpeas, drained and rinsed
2 mini cucumbers, sliced thinly
1 avocado
1/2 red onion, sliced thinly and seasoned with salt and pepper
1 cup quinoa
2 cups chicken broth (or veggie broth if preferred)
2 Tbsp rice vinegar or white wine vinegar
3/4 tsp Cayenne pepper
1 1/2 tsp Chili powder
1 1/2 tsp Garlic powder
Kosher salt and freshly ground black pepper

Sauce:
1 tsp honey
1/2 cup sour cream
1/2 lemon, juiced
1 tsp hot sauce (I used Cholula)
Kosher salt and freshly ground black pepper

Instructions

Make quinoa.

Heat 2 cups of chicken broth to a boil. Add 1 tsp of salt and butter to water along with 1 cup of quinoa. Turn heat to low and cover. Cook for 15 minutes.

Prepare veggies.

In small mixing bowl, add 2 Tbsp of rice vinegar, 1 tsp of honey, 1/2 teaspoon of salt and 1/2 teaspoon.
Add cucumbers to bowl and mix to coat them. Set aside.

Preheat oven to 400 degrees. Place sweet potatoes on baking sheet lined with parchment paper or foil. Drizzle with olive oil and season with 1 tsp chili powder, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp pepper. Mix to incorporate and bake for 15-20 minutes or until tender.

Season chickpeas with 1/4 tsp cayenne pepper, 1/2 tsp chili powder, 1/2 teaspoon garlic powder, and 1/2 tsp salt. Heat saucepan over medium heat and add 1 Tbsp of olive oil. Add chickpeas and cook for 5-10 minutes. Remove chickpeas to a bowl and set aside. Add red peppers to the pan and season with salt and pepper. Sauté for 2-3 minutes to get them slightly tender. Remove from the pan and set aside.

Make sauce.

In small bowl, mix together honey, sour cream, lemon juice, hot sauce. Season with salt and pepper to taste. Add a little water if consistency is too thick.
Add to squeeze bottle or ziploc bag and cut corner for plating.

To plate, add quinoa to bowl and spread to make an even layer. Add sweet potatoes to the middle and, in sections, add remaining vegetables around the potatoes. Drizzle with sour cream sauce.