Creating the Sweetgreen Harvest Bowl is an easy process when following these steps:

1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Cook Quinoa: In a saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat. Cover and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
3. Prepare Vegetables: Toss the sweet potato, Brussels sprouts, and red bell pepper in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
4. Roast Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and slightly crispy, stirring halfway through.
5. Cook Chickpeas: In a skillet over medium heat, toss the drained chickpeas with a pinch of salt and pepper. Cook for about 5 minutes until heated through.
6. Sauté Kale: Add the chopped kale to the skillet and cook for another 2-3 minutes until wilted.
7. Assemble the Bowl: In a serving bowl, layer the quinoa, roasted vegetables, chickpeas, and sautéed kale.
8. Add Toppings: Sprinkle with feta cheese, if using, and drizzle with balsamic vinaigrette.
9. Garnish: Top with fresh herbs for added flavor and color.
10. Serve: Enjoy your healthy and delicious Sweetgreen Harvest Bowl warm!