Pesto Sweet Potato Quinoa Bowls

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes and chickpeas with avocado oil, garlic powder, onion powder, dried parsley, smoked paprika, salt, and pepper until evenly coated. Spread them in an even layer on the baking sheet.
3. Bake for 15 minutes, then toss and bake again for another 10-15 minutes, until the sweet potatoes are tender and chickpeas are crispy.
4. Meanwhile, add basil, arugula, pine nuts, garlic, lime juice, salt, and pepper to a food processor. Pulse until combined, scraping down the sides as needed. With the motor running, slowly add avocado oil until the pesto reaches your desired consistency. Taste and adjust seasoning if needed.
5. To assemble the bowls, place arugula and cooked quinoa at the bottom. Top with the roasted sweet potatoes and chickpeas, red onion slices, and avocado quarters.
6. Sprinkle with everything seasoning and microgreens if using, then add a scoop of the prepared pesto on top. Serve immediately.