Preheat oven to 425 degrees

Prick sweet potatoes with a fork and then coat evenly with a small drizzle of olive oil and a sprinkle of salt and pepper. Place the potatoes in the oven on a baking sheet (lined with foil) and bake for 50-60 minutes (depending on the size of your potato). The potatoes should be tender and cooked all the way through. Once the potatoes are cooked, remove from the oven, all them to cool slightly and then slice in half.

Meanwhile, prepare the roasted chickpeas.

Place the drained, rinsed and dried (it's important that the chickpeas are dry) chickpeas on a baking sheet. Drizzle with a tbsp of olive oil, cumin, and salt/pepper. Toss to coat. Place the chickpeas in the oven (along with the potatoes) and roast for 20-25 minutes, or until chickpeas are golden brown. Remove from the oven and set aside.

To prepare the quinoa tabouli salad. In a large bowl add the 1 cup of cooked quinoa. Then add the finely chopped parsley, mint, and green onions. Using half of the hothouse cucumber and half of the cherry tomatoes, cut both into finely diced pieces and add to the quinoa salad. Drizzle with 1 tbsp of olive oil, the lemon juice, and salt/pepper to taste. Mix, taste and adjust seasoning as necessary. Set the tabouli salad aside.

In another separate bowl add the rest of the cherry tomatoes (cut in half), and the rest of the hothouse cucumber (diced) as well as a tbsp of olive oil, red wine vinegar, salt/pepper, and a handful of chopped dill. Set aside

Make the tzatziki sauce (recipe found here)

to assemble the potatoes, use a fork to "fluff" the interior of each potato half. Then add a generous amount of the quinoa tabouli salad (about 1/4 cup), a few spoonfuls of the dill tomato/cucumber salad, the tzatziki sauce and then finally the roasted chickpeas.

Serve and enjoy!