Step 1 Preheat oven to 400°. Line a baking sheet with parchment paper, or lightly grease with a tsp of preferred cooking oil.Step 2 Wash and dice beets and sweet potato into bite-sized pieces. In a medium mixing bowl, toss in cooking oil and S&P. Spread evenly over baking sheet, and roast for 30-45 minutes, turning once. Veggies are done when edges are browned, and beets are easily pierced with a fork.Step 3 Put a small pot of water on to boil. Cook pasta according to package instructions, approximately 5-7 minutes, until just al dente. Strain, cover, and set aside (do not rinse). In a second small pot, prepare quinoa according to package instructions.Step 4 While pasta, quinoa, and veggies are cooking, prepare salad ingredients. Wash and tear greens, slice green onion, chop cucumber, rinse chickpeas, and gather salad toppings.Step 5 Assemble a scoop each of pasta, quinoa, and roasted veggies into individual entrée-sized bowls. *You may assemble into food storage containers if preparing meal preps!Step 6 Top each bowl with a handful of greens, and divide chickpeas, cucumber, green onion, nuts, seeds, cranberries, and feta evenly among bowls. Drizzle with a generous amount of Green Goddess dressing to finish. Stir well, and enjoy!*if preparing meal preps, package wet ingredients as well as salad toppings separately from each other, and assemble just before serving. You may also microwave pasta mixture for 1 minute before stirring in toppings for a hearty warm lunch!
