Preheat oven to 375F, line baking sheet with parchment paper or silicone mat. Combine your vinaigrette ingredients and set aside.
In a large mixing bowl add chickpeas, coat with avocado oil and spices. Arrange on baking tray. Bake for 20-25 minutes or until golden. You can add more spices to your liking once chickpeas are cooked.
Marinate sliced and boiled beets with olive oil, orange juice, ¾ tsp garlic powder, sea salt , pepper and little cayenne pepper. Set aside.
Clean and slice sweet potato (skin on) in a large mixing bowl add approx. 1-1.5 tbsp avocado oil, sea salt, pepper, cayenne pepper, ¾ tsp garlic powder and roast in over for 20-25 minutes. Can be done at same time as chickpeas. Set aside.
Notes
Once all ingredients are done it’s time to build your bowls. Add all ingredients in the portions that work for you, this recipes makes two larger servings. I generally arrange my ingredients as shown in photo. Enjoy!