Preheat oven to 425 degrees F.
Toss sweet potatoes in one tablespoon of olive oil, 1/2 teaspoon cumin, 1/2 teaspoon chli powder, and 1/4 teaspoon salt.
Place on greased baking sheet and bake in oven for 15 minutes.
Toss broccoli with remaining olive oil, cumin, chili powder, and salt, and add to baking sheet. If needed, use separate baking sheet.
Bake sweet potatoes and broccoli an additional 15-20 minutes, until broccoli is cooked through and sweet potatoes are golden brown.
While sweet potatoes and broccoli are cooking, make the quinoa.
In small pot, combine quinoa and water/broth.
Bring to a boil, reduce heat, cover, and let simmer for 15-20 minutes, or until all quinoa is sprouted.
Combine chickpeas with paprika and a dash of kosher salt.
Fill bowls with scoop of quinoa, chickpeas, sweet potatoes, broccoli, and avocado.
Drizzle with hot sauce or your favorite sauce.