Quinoa is cooked in vegetable stock as a base for this bowl. Sweet potatoes and red onion are roasted until tender, and chickpeas are cast iron roasted with garlic and oregano to add to the mediterranean flavors. Finish the bowl with a blend of tomatoes, olives, feta cheese, and fresh parsley and oregano and just a hint of red wine vinegar and lemon zest. Just reheat the quinoa and sweet potatoes, then build the bowl with room temperature chick peas and chilled tomato/feta salad.