Step 1

Preheat oven to 400F (200C) and line 2-3 baking sheets with parchment paper or silicon baking mats. In a large mixing bowl, toss chopped sweet potatoes in chili powder and olive oil, then spread evenly onto sheet. In the same bowl, toss brussels sprouts with 1/2 tsp cumin and transfer to baking sheet. Finally, toss the cauliflower with the rest of the cumin and turmeric and arrange onto the sheet. Sprinkle everything with salt and pepper, and bake for 25-30 minutes, until tender.

Step 2

Combine quinoa and vegetable broth in a pot on the stove, then bring to a boil over medium-high heat, and decrease to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 10 to 15 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Uncover and fluff with a fork, and let cool. Instant pot option: combine 1 part quinoa with 1 part water (you need less than for stove-top), and set MANUAL to high for 1 minute. Let natural release for 10 minutes.

Step 3

To make sauce, whisk the lime juice with the hummus, adding water to thin until it reaches a dressing-like consistency. Add salt and pepper to taste.

Step 4

To assemble bowls, place leafy greens at the base, then add the cooked quinoa, roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and cherry tomatoes. Divide the hummus sauce into five portions (you'll want to use all of it, trust me), and spoon into center of bowls or place in mini salad dressing containers. Divide the avocado into five portions and sprinkle with lime juice to prevent browning. Top with cilantro, if desired, and seal bowls and refrigerate until ready to serve.