Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Ina large bowl, whisk together the oil, garlic powder, oregano, cumin, rosemary, thyme, and season with salt and pepper. Add the chickpeas and sweet potatoes and toss to coat. Transfer to the baking sheet in an even layer and roast for25 to 30 minutes or until sweet potatoes are fork tender.

Meanwhile, cook the quinoa. Place the quinoa and 3 cups of water in a medium pot and bring to a boil. Once boiling, reduce heat to medium-low and simmer until quinoa is fluffy, about 15 minutes.

While quinoa cooks, halve the tomatoes, quarter the cucumbers, and then halve and toast the pita. Divide evenly into 4 bowls along with the cooked quinoa and set aside.

Once the sweet potatoes and chickpeas are done, divide those into the quinoa bowls and top with feta cheese and tzatziki sauce. Serve.