For the Roasted Sweet Potatoes:

• 4 medium to large sweet potatoes (about 8–10 ounces each), scrubbed well
• 1 tablespoon olive oil
• Pinch of sea salt
• Pinch of black pepper

For the Mediterranean Quinoa Filling:

• 1 cup uncooked quinoa, rinsed thoroughly under cold water
• 2 cups vegetable broth or water
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1/2 cup Kalamata olives, pitted and halved or roughly chopped
• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
• 1/2 medium red onion, finely diced
• 1/2 large cucumber, deseeded and diced (about 1 cup)
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped (optional, but highly recommended)
• 1/4 cup crumbled vegan feta cheese (optional, for extra tang and creaminess)
• Juice of 1/2 lemon (about 1–2 tablespoons)
• 1 tablespoon extra virgin olive oil
• Sea salt and freshly ground black pepper to taste

For the Lemon-Tahini Dressing:

• 1/4 cup smooth tahini
• Juice of 1/2 large lemon (about 2 tablespoons, or more to taste)
• 2–4 tablespoons cold water, or more as needed to reach desired consistency
• 1 small clove garlic, minced or grated (optional)
• 1 teaspoon maple syrup or agave nectar (optional, for a touch of sweetness to balance)
• Pinch of sea salt