0 Preheat oven to 350 and line two roasting pans with parchment paper
1 See notes: Drain and rinse the chickpeas and then dry with a towel to remove excess water. Place the chickpeas on a roasting pan and mix with the jerk seasoning. Place in the oven for about 45-60 stirring occasionally until golden brown. Let cool completey so they are crunchy. Then change the oven temperature to 400
2 Chop the sweet potatos and brussel sprouts if not making the (parmesan brussel sprouts) and place on the other roasting pan. Roast brussel sprouts for about 20-30 minutes, flipping halfway, until tender but crispy on the outside. After the brussel sprouts are done then up the oven temperature to 450 and bake the sweet potato for an additional 15-20 minutes until brown and crispy. Season with a little salt and pepper after both are done or any seasoning of your choosing.
3 Cook the quinoa according to package instructions, but with vegetable broth.
4 While the veggies roast, combine all the dressing ingredients in a food processor or blender except for the oat milk. Blend all the ingredients together and slowly pour oatmilk in to thin until it is a consitency you want.
5 Also saute the spinach on stove top until wilted. Season with a little dash of salt and pepper
6 Plate all the elements together in a bowl and serve with the dressing
