For the Roasted Sweet Potatoes and Chickpeas:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili flakes

For the Bowl:

• 1 cup cooked quinoa or rice
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons fresh parsley, chopped

For the Whipped Feta:

• 1/2 cup feta cheese, crumbled
• 1/3 cup Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt & pepper to taste

For the Hot Honey:

• 2 tablespoons honey
• 1 teaspoon hot sauce
• 1/2 teaspoon chili flakes
• 1 teaspoon lemon juice