Honey Dijon Apple-Cheddar Bliss Bowl

Preheat the oven to 400ºF. On a large rimmed baking sheet, combine the red onion, garlic, and sweet potatoes. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to thoroughly coat the vegetables and spread in an even layer. Bake for 25 minutes, stirring once halfway through, until the potatoes are tender. Allow to cool slightly (about 5 to 10 minutes).

While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together the dijon mustard, honey, apple cider vinegar, 1/4 teaspoon salt, pinch of pepper, and 1/4 cup olive oil until emulsified and combined. Set aside.

In a large bowl, combine the roasted sweet potatoes, chickpeas, chopped apples, cubed cheddar, chopped pecans, and baby arugula. Toss gently to mix. Pour the prepared honey dijon dressing over the bowl, and toss again to coat everything in the vinaigrette. Serve immediately or refrigerate until ready to serve.