To prep sweet potatoes, scrub potatoes, peel if desired or if skin is tough, cut into 1-inch pieces. Toss on a rimmed baking sheeet with 1 tablespoon of oil. Toss well to cover with oil. Sprinkle with salt and pepper. Roast about 25-30 minutes or until browned and tender all the way through.
If the taco spiced chickpeas are not ready to do, make those now and get them into the oven with the sweet potatoes. They don't take as long to cook.
While potatoes roast prep fresh veggies. Cut cherry tomatoes in half, clean and chop cilantrol and green onions. Slice radish and jalapenos. Slice a lime into wedges.
To assemble bowls: place a generous handful of greens in each bowl, top with roasted potatoes and peppers and chickpeas. Top with fresh veggies - your choice - cherry tomatoes, jalapenos, radish, onions, diced avocado and cilantro and with a lime wedge and vegan queso cheese sauce.
Above nutritional info does not include vegan queso cheese sauce, but does include avocado, salsa and other fresh veggie toppings.See recipe post for meal prep and planning tips. All components of this meal can be made ahead of time for quick easy meals on busy weeknights.