Step 1: Prepare the Sweet Potatoes

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
• Spread the sweet potatoes on the baking sheet and roast for 25-30 minutes, flipping halfway through until golden and tender.

Step 2: Roast the Chickpeas

• In a bowl, mix the chickpeas with olive oil, garlic powder, ground coriander, salt, and pepper.
• Spread the chickpeas on a separate baking sheet and roast in the oven for 20-25 minutes, or until crispy.

Step 3: Make the Tzatziki Sauce

• Grate the cucumber, then squeeze out excess water using a clean kitchen towel or cheesecloth.
• In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, salt, and pepper. Mix well and refrigerate until ready to serve.

Step 4: Prepare the Base of the Bowl

• While the sweet potatoes and chickpeas are roasting, prepare the base of the bowl. Cook quinoa or brown rice according to package instructions. Once cooked, fluff with a fork and set aside.

Step 5: Assemble the Bowls

• Divide the cooked quinoa or rice between serving bowls.
• Top with roasted sweet potatoes, crispy chickpeas, cherry tomatoes, red onion, and Kalamata olives.
• Add a generous dollop of tzatziki sauce and sprinkle with fresh parsley.

Step 6: Serve

• Serve immediately with lemon wedges for extra freshness. Enjoy your Mediterranean bowl with a drizzle of extra virgin olive oil for an added touch of richness.