Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes.

Step 2

Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens. Drizzle with olive oil, the lemon juice, and a few generous pinches of salt and pepper. Add more lemon juice and season to taste. Toss and serve in bowls.