SEASONINGS: in a small bowl, combine the cumin, paprika, turmeric, curry powder, garlic powder, and optional red pepper flakes. Add salt and pepper to personal preference; I add 1 and 3/4 teaspoon fine sea salt and 1 and 1/4 teaspoon pepper. Stir seasonings to combine and set aside.
PREP: Preheat the oven to 425 degrees F. Line 2 extra-large sheet pans (15x21 inches) with parchment paper and set aside (the turmeric will dye the pans if they aren't lined). Chop the cauliflower into small, 1-inch florets. Peel the sweet potatoes if desired. Chop the sweet potatoes into small 1/2-inch sized pieces. Drain and rinse the chickpeas. Let chickpeas air-dry as much as possible and then dry any remaining moisture off with a paper towel(s).
QUINOA: In a medium-sized pot, add the quinoa (rinse in a fine mesh sieve first to remove saponin coating), vegetable broth (or water) and 1/2 teaspoon fine sea salt. Bring to a boil, reduce the heat, and cover. Cook for 12-17 minutes, or until the water is mostly absorbed. Remove from heat, and let stand, covered, for 15-20 minutes to finish cooking by steaming. After 15 minutes, remove the lid and fluff quinoa with a fork.
COOK: Add the chickpeas to one of the prepared sheet pans. Drizzle on 2 tablespoons olive oil and 1 and 1/2 tablespoons of the spice mix. Toss to combine and spread in an even layer. Add the prepared cauliflower, red onion, and sweet potatoes to the other large sheet pan. Add the remaining 2 tablespoons of oil and the remaining seasonings. Toss to combine and spread in an even layer so veggies aren't overlapping. Place the tray of veggies on the top rack of the oven and chickpeas in the bottom rack. Cook for 10 minutes and then remove both trays. With a metal spatula, toss the veggies and return them to the oven (sweet potato/cauliflower still on top shelf; chickpeas on bottom). After 8-10 minutes, remove the chickpeas and test for doneness. Remove and set aside. Return the sweet potatoes and cauliflower to the oven for another 5-10 minutes or until crisp tender. (See Note 1)
SAUCE: While everything is cooking, prepare the sauce. Remove the stems, coarsely chop the kale and rinse it. Sprinkle the kale with 1/2 teaspoon salt and massage the kale with your hands under running water, for about 1 minute. Rinse and then thoroughly dry the kale (use a salad spinner if you have one). Add the dried kale, parsley, lime juice, cashews, water, garlic, and honey to a small food processor. Season to personal taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Chop/pulse to combine. Scrape down the edges and then add in the olive oil and pulse until combined and oil is emulsified. Don't over-pulse the oil or you'll get a metallic taste. Taste the sauce and adjust any flavors to personal preference.
ASSEMBLY: Divide quinoa evenly among 4-6 bowls. Top with roasted veggies, the crispy chickpeas, and a chopped (or thinly sliced) avocado. Drizzle the sauce generously over bowls. If desired, add any leftover kale to the bowls (See Note 2).