Preheat oven to 425 degrees F. Add sweet potatoes to a sheet pan and drizzle with a little olive oil, salt and pepper. Roast for 20-25 minutes, until tender, tossing once while cooking.

Cook quinoa according to package instructions.

Layer bowls with cooked quinoa, arugula, sweet potato, tomato, avocado, falafel or chicken, feta and nuts. Top with dressing.