From My Bowl

0 Prep: Preheat the oven to 420F and set a large baking sheet aside. Place the drained chickpeas on a clean kitchen towel and pat dry.
1 Cook the Quinoa: Rinse the quinoa and let drain, then add to a pot with 1 1/2 cups water (350 ml) and a pinch of salt. Bring to a boil over high heat, then cover and reduce the heat to medium-low. Simmer for 15 minutes, then turn the heat off and let sit for 5 minutes before fluffing; set aside to let cool.
2 Season: Add the dried chickpeas to a medium bowl along with 1/2 tablespoon of adobo sauce, 1/2 teaspoon garlic powder, and 1 to 1 1/2 tablespoons of oil. Mix well, then transfer to one half of the prepared baking sheet. Add the sweet potato to the mixing bowl and season with the remaining 1/2 tablespoon of adobo sauce, 1/2 teaspoon garlic powder, and 1-1 1/2 tablespoons of oil. Transfer to the other half of the baking sheet. Sprinkle 1/2 teaspoon of salt over the sweet potatoes and chickpeas, or to taste.
3 Roast: Roast on the top rack of the oven for 25 to 30 minutes, flipping both the sweet potatoes and chickpeas after 15 minutes of cook time.
4 Dressing: Add the oil, lemon juice, chipotle peppers, garlic, agave, and salt to a small jar. Seal and shake well, until emulsified. Set aside.
5 Combine: Add the kale to a large bowl and pour the dressing over it; massage with clean hands until translucent and reduced in size by about half. Add the cooked quinoa, roasted sweet potato, chickpeas*, onion, and parsley to the bowl. Toss to combine and season with salt and pepper to taste, if necessary. *Note: if you plan on having leftovers, I recommend storing the chickpeas separately and sprinkling them right on top of the salad so they remain crunchy.
6 Serve & Store: Top with pepitas and serve immediately, or let sit in the fridge for 15 minutes to chill and allow all flavors to combine. Store leftovers in an airtight container in the refrigerator for up to 5 days.