1. Preheat the oven to 400 degrees F.

2. In one large sheet pan, add the small chunks of sweet potatoes, chickpeas, zucchini, bell pepper, and onion each in a designated row. Drizzle with olive oil and coat generously with the Moroccan seasoning. Transfer to the oven and bake for ~25-30 minutes making sure to take it out periodically to move around. Make sure to prevent any burning and remove an item if it finishes earlier.

3. Cook the quinoa as per package directions, but with slightly less liquid. We used bone broth to up protein & flavour, but it can be done with water for whatever reason.

4. In a small mason jar, combine the dressing ingredients. You might not need all of the dressing – we used the other half as a sauce to put on salmon with this meal.

5. Combine all ingredients in a large salad bowl, drizzle on a bit of dressing, mix, drizzle a bit of dressing again, and then top with pistachios. Enjoy!