2 cups baby potatoes, quartered 1/2 tsp each kosher salt and pepper for roasting potatoes 1 to 2 tbsp olive oil for roasting potatoes 1 cup uncooked quinoa Juice of 1/2 lemon plus more for serving 2 bell peppers, diced 8 oz. cremini mushrooms, quartered 1 tbsp olive oil 1/4 tsp each kosher salt, pepper, garlic powder for cooking bell peppers and mushrooms plus 1 tsp dried oregano 3/4 cup halved cherry tomatoes 1/4 cup chopped kalamata olives Fresh parsley for serving, optional 1 15 oz. can chickpeas, drained and rinsed 1 tsp olive oil 1/4 tsp each kosher salt, pepper, garlic powder and paprika for chickpeas Dressing (whisk together in a bowl): 1/4 cup vegan mayo 4 tsp dijon mustard 2 tbsp agave nectar 1/4 tsp garlic powder 1/8 tsp kosher salt Drizzle potatoes with half of their seasoning, and toss. Roast them on a baking tray lined with parchment for approx 20 to 25 min on 400 degrees F (convect/fan), tossing halfway and adding the remaining half of the potato seasoning halfway. Meanwhile, cook quinoa according to package directions in water or vegetable broth. Let it to cool on a tray or mixing bowl and stir in juice of 1/2 lemon. Cook bell peppers and mushrooms on medium heat in their olive oil and seasonings for 6 to 8 min, stirring periodically until browned. Transfer them to a plate. Add chickpeas and their oil and seasonings to the pan, and cook on medium heat for 3 to 4 min. Serve up all these goods with the dressing, including the tomatoes and olives or use them to top some greens, or even as a side dish. Top optionally with chopped fresh parsley and more lemon juice. Enjoy!