Step 1: Prepare the Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the diced sweet potatoes, carrot rounds, and broccoli florets on the baking sheet. Drizzle with 1 tablespoon of olive oil.
3. Sprinkle the garlic powder, smoked paprika, cumin, salt, and pepper over the vegetables. Toss everything together until the vegetables are evenly coated.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 2: Cook the Quinoa

1. While the vegetables are roasting, rinse the quinoa under cold water.
2. In a medium saucepan, bring 2 cups of vegetable broth (or water) to a boil.
3. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
4. Fluff the quinoa with a fork and set aside.

Step 3: Roast the Chickpeas

1. On another small baking sheet, spread the drained chickpeas.
2. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt.
3. Roast in the oven for 15 minutes or until crispy. This can be done while the vegetables are still roasting.

Step 4: Make the Honey Mustard Dressing

1. In a small bowl, whisk together the Dijon mustard, honey (or maple syrup), apple cider vinegar, lemon juice, olive oil, garlic powder, salt, and pepper.
2. Taste and adjust seasoning if needed. Set aside.

Step 5: Assemble the Power Bowl

1. In large serving bowls, add a generous base of quinoa.
2. Layer on the roasted sweet potatoes, carrots, and broccoli.
3. Add a handful of fresh spinach or kale, roasted chickpeas, and sliced avocado.
4. Drizzle the honey mustard dressing over the bowl.
5. Top with sunflower seeds, a sprinkle of fresh parsley, and a final drizzle of extra dressing if desired.