Directions

1. Preheat oven to 400°. Toss together chickpeas, olive oil for chickpeas, honey, paprika, chili powder, cumin, and salt for chickpeas in a medium bowl. Set aside.
2. Line a large sheet pan with aluminum foil or parchment paper and coat with cooking spray or vegetable oil. On the pan, toss sweet potatoes with olive oil and salt for sweet potatoes, and the pepper. Push to one side of the sheet pan. Bake 10 minutes.
3. Remove sheet pan from oven and pour chickpeas onto the empty side of the pan. Bake, turning sweet potatoes and chickpeas halfway through cooking, until sweet potatoes can be easily pierced with a fork and both potatoes and chickpeas start to turn brown in spots, about 30 minutes more. If chickpeas start to get too dark before sweet potatoes are done, spoon them out to a bowl.
4. While chickpeas and sweet potatoes bake, heat olive oil for quinoa in a medium saucepan until hot. Add the rinsed quinoa and cook, stirring, for 30 seconds to toast quinoa. Add water and salt for quinoa. Bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed and quinoa is tender, about 20 minutes.
5. To serve, divide quinoa, sweet potatoes, and chickpeas among the adults' bowls and kids’ plates. Add apple slices and spinach to the serving dishes, drizzling the adults' bowls with as much vinaigrette as you like.