Preheat oven to 400º. Place the sweet potatoes on 4 foil sheets. Add olive oil, salt, and pepper evenly between each potato. Wrap them in a “pouch” and place on a baking sheet. Roast for 45-50 minutes.
While the sweet potatoes are roasting, add chickpeas to a medium bowl and toss with olive oil. Add seasonings and toss.
Place the seasoned chickpeas on a foil lined baking sheet. Roast for 25 minutes until slightly crunchy.
Add quinoa and water to a medium pot. Bring to a boil then cover and reduce heat to a simmer. Cook for 20 minutes until tender.
In another medium bowl add miso glaze ingredients and mix.
When sweet potatoes are finished slice them open and add quinoa, chickpeas, miso glaze, and top with chopped green onion.
These re-heat wonderfully in the oven – 15 minutes at 350 and you’ve got lunch.