Mediterranean Cava Bowl **PREP- marinade
Add 1 T. of oil and 1 T. of balsamic vinegar to the chicken bag. Add the chicken spices (1C) and coat evenly. Let marinade for 30 minutes - overnight. Another option if you want shredded chicken - boil or broil chicken until done, shred. Add 1 T of oil and 1 T. of balsamic vinegar or lemon juice plus the spices. Toss together and let marinade while you are making the bowl ingredients. Peel and small dice the sweet potato section. Toss the cauliflower, diced potato, and drained chickpeas into a large bowl. Drizzle with olive oil and toss with the seasonings marked 1V. Lay on a parchment lined baking sheet. Bake at 425 degrees for 20 minutes. While the veggies are roasting, rinse the quinoa in a fine strainer under cold water. Add to a small pot with 2 cups of water (or broth) and a pinch of salt. Bring to a boil, then turn to low heat and cover for 15 minutes. Remove pot from heat and let it sit, covered until ready to serve. Fluff with a fork. Wash and cut Romaine, dice cucumber and tomato. Layer all items into a bowl and sprinkle the top with Feta cheese, pickled onions, and drizzle with the sauce. Enjoy!