For the Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and diced into 1-inch cubes

• 2 tablespoons olive oil

• 1/2 teaspoon sea salt

• 1/4 teaspoon ground cumin

• 1/4 teaspoon paprika

• 1/4 teaspoon garlic powder

For the Grain Base:

• 1 cup cooked quinoa (or brown rice, farro, or couscous)

• 1/2 teaspoon olive oil

• Salt and pepper to taste

For the Turmeric Yogurt Sauce:

• 1 cup plain Greek yogurt (or non-dairy yogurt)

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon lemon zest

• 1 tablespoon lemon juice

• 1 teaspoon honey (or maple syrup for vegan option)

• Pinch of sea salt

• 1–2 tablespoons water (to thin if needed)

For the Bowl Toppings:

• 1/2 cup chickpeas (roasted or canned, drained and rinsed)

• 1/2 avocado, sliced

• 1/4 cup shredded red cabbage or thinly sliced purple cabbage

• 2 tablespoons pumpkin seeds (pepitas), toasted

• Fresh parsley or cilantro, chopped, for garnish

• Optional: 1 tablespoon feta cheese or goat cheese crumbles