If you have ever ordered the "Power Lunch" at The National restaurant here in Athens, you will definitely understand where and how i got my inspiration for this super nutrient dense dish.  Tons of goodies crammed into one bowl....with TONS of flavor!

serves 2

1 medium or 2 small sweet potatoes (about 400grams, raw) peeled and carefully cut into 1/2 inch cubes
1 15oz can garbanzo beans (chickpeas) drained and rinsed
2 tbsp olive oil
2 tbsp grated parmesan cheese
1 tsp garlic powder
1/2 tsp salt
pinch of cayenne (1/8tsp), optional

1 tbsp olive oil
1 tbsp balsamic vinegar
Juice from 1/2 lemon
1/2 tsp dijon mustard
salt and pepper to taste
1 cup cooked brown rice
1 cup arugula
1oz crumbled feta cheese
sprinkle of roughly chopped chives, optional

pre-heat oven to 400F.  peel and cut up potato and drain and rinse beans.  whisk together the 2 tbsp oil, parmesan, garlic powder, salt, and cayenne in a large mixing bowl.  add potato and beans to bowl and toss lightly, but thoroughly with large spoon.  spread out on a large sheet pan and roast for 30 minutes in pre-heated oven. 

while those veggies are roasting, cook rice (i would recommend par-boiled or pre-cooked to shorten cook/prep time), and combine the 1 tbsp oil, vinegar, lemon, dijon, and salt and pepper and whisk thoroughly to make a dressing.  when rice is done, allow to cool for 5-10 minutes.  mix arugula into rice.  it is good if the rice is still a little warm, in order to wilt the arugula just a tad.  pour dressing over rice/arugula mixture and gently mix.  separate this into two big bowls and top each bowl with 1/2oz feta.  top that evenly with the sweet potato/bean mixture (when it is done) and sprinkle with some fresh chives. 

get a little bit of everything in every bite!!!

my 12 mile run on Sunday was AWESOME!  it is so great when you realize that your training plan really is working :) 
getting excited for the half!