Add quinoa and vegetable broth to a rice cooker and begin cycle, or use the stovetop method.

Preheat oven to 425F.

Chop sweet potato, bell peppers, and jalapeno into bite-sized (about 1-inch) chunks. Chop onions (all three) into quarters. Slice grape tomatoes in half.

Toss vegetables from step 2 and rinsed/drained chickpeas in garlic powder, chipotle powder, salt, and 2 tbsp olive oil. Spread evenly on baking sheet.

Wrap garlic cloves, black pepper, 1/2 tsp olive oil, and 1/4 tsp salt in a small piece of parchment paper to make a garlic roasting packet. Place seam-side down on the baking sheet with the vegetables.

Roast vegetables and garlic for 20 mins at 425F.

Meanwhile, heat a nonstick skillet on medium-high heat. Tear shiitake mushrooms into bite-sized pieces and add to the skillet with soy sauce. Saute for 5-7 minutes, or until the mushrooms have absorbed most of the soy sauce and become lightly toasted.

Remove mushrooms to the side and add spinach to the still-hot skillet. Saute until wilted, about 2-3 minutes. Remove and set aside.

When the vegetables have finished roasting, add all dressing ingredients (including the now-roasted onion and garlic) to a food processor and blend until smooth. Add salt to taste if necessary.