Preheat oven to 400 degrees Fahrenheit. Combine water and broth in small saucepan and bring to boil. Reduce heat and simmer, covered, until grain is translucent and all the water has been absorbed. Typically takes about 15 minutes.

You'll need 3 sheet pans for this recipe. Be sure to line each sheet pan with parchment paper or a silicone mat. Fill the first with slices of sweet potato. Brush or drizzle small amount of olive oil (or veggie broth if WFPB) on both sides. Sprinkle with sea salt, pepper and rubbed sage and top with drizzle of maple syrup. Place beets that you've rinsed well and rubbed with coconut oil (or veggie broth if WFPB) on opposite side of sheet pan. Leave a little space between the sweet potatoes and beets so they maintain their unique flavors.

Fill the second with Brussel sprout halves. Again, brush or drizzle with olive oil (or veggie broth if WFPB) and sprinkle with sea salt and pepper. Top with a thin veil of red pepper flakes.

Finally, in a medium bowl, combine vinegar, garlic, sea salt and pepper with chickpeas. Place on last sheet pan. Sprinkle with smoked paprika.

Roasting times vary. I recommend putting the vegetables side by side on center rack and the chickpeas on top rack. Watch the veggies carefully so they don't get too crisp. They are done in about 20-30 minutes, depending upon your oven, or when they are fork-tender. Remove from oven and place chickpeas on center rack to finish baking. They should be nice and crisp, but not charred.

Fill the bottom of bowls with quinoa. Layer in any way you choose, however, I placed mine in the following order: after quinoa: arugula, sweet potatoes, Brussel sprouts, beets and chickpeas. I then top with green onion, pepitas, sunflower seeds and if you'd like, my Cilantro Lime Avocado Sauce. Enjoy immensely.