Chop up sweet potatoes, beets, cauliflower and rinse and dry chickpeas. Place on baking sheets. Add oil, salt, pepper, garlic powder, and paprika. Bake at 375°F for 40 minutes or until veggies are soft and chickpeas are crunchy.
Slice avocado, kale, and chicken.
Prepare sauce - add tahini, lemon juice, maple syrup, garlic, ginger, turmeric, salt and pepper to bowl. Add warm water a few tbs at a time to thin. Adjust seasonings to taste.
Add quinoa, veggies, chickpeas, chicken, and sauce to plate.