In a medium-size saucepan, combine the vegetable broth and quinoa. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer until the broth is absorbed and the quinoa is tender—about 10 minutes. Remove from heat, and leave covered while you finish preparing the bowls.

While the quinoa is cooking, prepare the veggies by whisking together the olive oil, cumin, garlic powder, chili powder, and salt and pepper in a small bowl.

Place the cauliflower, cabbage, onion, chickpeas, and spinach onto a large baking sheet. Drizzle the olive oil mixture over top of all the veggies. Then roast in preheated oven for 12-15 minutes, or until all the veggies are tender and begin to brown.

Meanwhile, whisk together all the ingredients for the sauce, thinning as necessary with water.

To assemble bowls, spoon quinoa into the bottom of a bowl, top with the veggies, then drizzle with the sauce. Garnish with pepitas.