Roast the veggies: Preheat oven to 375ºF and line large baking sheet with silicone mat or parchment paper. Once veggies have been washed/peeled and prepped, place on baking sheet and drizzle oil – use hands to coat or use cooking spray. Roast veggies for a total of about 30-35 minutes, flipping veggies half way through baking time. Allow veggies to cool on baking sheet. Transfer asparagus and carrots to cutting board to cut in 2-3" pieces. Set veggies aside.

Cook the quinoa: Meanwhile bring 1 cup quinoa with 2 cups water (or broth) to a boil then reduce to low heat and cover; simmer for about 15-20 minutes or until liquid is absorbed. Remove from heat and fluff with fork after 5 minutes.

Make the dressing: In small blender combine all ingredients for dressing until smooth – use 1 tablespoon of water at a time until desired consistency is reached. You can also whisk everything together in medium bowl or use an immersion blender.

Prepare the bowls: Evenly distribute quinoa and arugula into 4 bowls or meal prep containers. Add cut asparagus and carrots, chopped sweet potatoes, beet rounds and sliced avocado into each bowl/container. Add in a small handful of sprouts to each dish and top with dressing before serving. Power bowls enjoyed warm or cold!