Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper and set aside.
In a medium mixing bowl, toss together the chopped sweet potatoes, apples, 1 tsp oil, smoked paprika, chili powder, and ground cinnamon. Make sure the seasonings are evenly distributed over the potatoes and apples. Pour onto one of the baking sheets and spread out into one even layer.
In the same mixing bowl, toss the drained chickpeas with 1 tsp oil, garlic powder, and cumin. Spread out onto the other baking sheet in one even layer.
Place both baking sheets into the preheated oven for 15 minutes. Toss, turn the pans around and switch their position in the oven to ensure even baking throughout. Bake another 10-15 minutes until tender and starting to caramelize on the edges.
While the potatoes, apples, and chickpeas are baking, start the quinoa. Combine the quinoa and water or broth in a sauce pot. Bring to a boil, lower heat, and simmer for 12-15 minutes until tender and the water is absorbed.
Once the quinoa is cooking, start the sauce. Place all ingredients for the sauce into a high speed blender and purée until smooth. Add additional water 1 tablespoon at a time to thin out, if needed, to your desired consistency. Taste and adjust seasoning, adding a little more heat with a dash or two of sriracha, if desired.
To assemble the bowls - place a big handful of baby greens in the bottom of each bowl and top with quinoa, sweet potatoes and apples, roasted chickpeas, and any garnishes you're using, like halved grape tomatoes, shelled pumpkin seeds, fresh chopped cilantro. Drizzle everything with the Cashew Curry Sauce...as much or as little as you like. I use about ¼ cup per bowl - you'll have some leftover sauce.