Step 1

Preheat your oven to 425F.

Step 2

Cut your sweet potatoes into equal-size wedges or large cubes and transfer them to a baking sheet that has been lined with parchment paper.

Step 3

Drizzle on the olive oil and sprinkle on the cinnamon, paprika, and sea salt.

Step 4

Toss to coat.

Step 5

Roast for 20-30 minutes or until fork-tender and golden.

Step 6

Refrigerate in an airtight container until ready to use.

Step 7

Add the quinoa and water to a medium sauce pan. Bring the mixture to a boil, reduce heat, and simmer for 10-15 minutes or until the quinoa is translucent and tender.

Step 8

Drain off excess water and transfer to a bowl.

Step 9

Add in the chives, pomegranate seeds, hemp seeds, balsamic vinegar, and tamari. Toss to coat.

Step 10

Refrigerate in an airtight container until ready to use.

Step 11

Add the cranberries, maple syrup, water, cinnamon, and cardamom to a large sauce pan. Simmer for 15-20 minutes or until the cranberries have burst and broken down into a chunky sauce, stirring occasionally.

Step 12

Let cool and transfer to a glass jar.

Step 13

Refrigerate in an airtight container until ready to use.

Step 14

Prepare the mashed avocado in the morning just before assembling the power bowl.

Step 15

Add the flesh of the avocado to a bowl and squeeze the lime juice over top. Sprinkle on some sea salt, and use the back of a fork to mash the avocado. Stir in the chili flakes.

Step 16

In an airtight container or bowl, add in some sweet potatoes, quinoa, fresh arugula, cranberry sauce, and mashed avocado. Garnish with black pepper and a fresh spritz of lime juice.