Preheat your oven to 425°F (220°C). Line a baking sheet.

Dice sweet potatoes and rinse canned chickpeas. Combine in a bowl with oil and spices, then spread on baking sheet.

Roast for 30-35 minutes, stirring halfway, until sweet potatoes are tender and chickpeas are crispy.

Rinse quinoa. In a pot, bring vegetable broth to a simmer, add quinoa, cover, and cook for about 15 minutes.

In a skillet, heat oil and sauté onion until golden. Add spinach and garlic, cooking until spinach wilts.

Whisk almond butter, lemon juice, turmeric, and water in a bowl for dressing.

Assemble bowls with quinoa, roasted veggies, sautéed spinach and onion, dressing, and optional garnishes.