If you don't have leftover Green Goddess Dressing, start by preparing this beautiful sauce.

Cook the quinoa. Add quinoa and water to a small pot. Bring to a boil, then cover and reduce heat to simmer for about 10 minutes or until all the water is absorbed.

While quinoa is cooking, pierce a small sweet potato with a knife on all sides several times. Put the sweet potato in a microwave-safe dish, loosely cover with wax paper or tea towel, and microwave on full power for 4 minutes, turning the sweet potato mid-way through. Remove and set aside.

Heat a sauté pan with a ½ cup of water over high heat. Once the water starts to simmer, add chopped Swiss chard, cover, and reduce heat to low. Cook for 3 minutes or until Swiss chard is tender but still has that beautiful deep green color. Uncover and remove from heat.

Put a half can of strained and rinsed chickpeas into a microwave save container (use the same container you used to cook the sweet potato in)—microwave on full power for 45 to 60 seconds. Since the canned chickpeas are already cooked, you only want to warm them up.

Assemble the bowl and pour a generous amount of the Green Goddess Dressing over the top. Feel free to sprinkle some sesame seeds or hemp hearts if using, and enjoy!