Preheat oven to 425°F. Cover a large sheet pan with a silpat mat or foil. Set aside.
In a large mixing bowl, combine the sweet potatoes, chickpeas, onion, cauliflower and broccoli with olive oil, sea salt, black pepper and garlic powder. Dump vegetables out onto the prepared pan and roast sweet potato mixture in preheated oven for 40-45 minutes, stirring every 10 minutes.
While vegetables are roasting, bring the water, veggie broth or bone broth to a boil in a medium saucepan with the quinoa. Turn heat down and simmer on medium-low for approximately 15 minutes.
Divide quinoa evenly into dishes and topped with veggies when they're done cooking. Top with cilantro and 1-2 tablespoons of garlic hummus.