Preheat oven to 375 degrees F.

In mixing bowl, toss diced sweet potato with vegetable oil, salt, pepper, garlic powder and smoked paprika. On sheet pan, spread in even layer.

In mixing bowl, toss chopped broccoli with vegetable oil, salt and pepper. On another sheet pan, arrange broccoli and set aside.

On rack in middle of oven, roast sweet potatoes 15 minutes. After 15 minutes, rotate pan for even cooking and place pan with broccoli on rack below sweet potato pan.

Roast both 15-20 minutes, or until sweet potatoes are tender and caramelized and broccoli is browned.

For quinoa, in instant pot, combine quinoa, water and salt. Secure lid and set valve to Sealing. Select Pressure Cook or Manual and cook on high pressure for 1 minute.

Once cooking cycle completes, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure by moving valve to Venting.

Fluff quinoa with fork and set aside.

While quinoa is cooking, heat vegetable oil in large wok or skillet over medium heat.

To wok, add drained and rinsed chickpeas. Season with salt, turmeric powder (if using), chili powder and cumin powder. Sauté 5-6 minutes, until chickpeas are well coated in spices.

For peanut sauce dressing, in medium-sized mixing bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, water, sriracha sauce and lime juice until smooth. Adjust the consistency with more water if needed, and taste to adjust seasoning.

To assemble, in large bowl, layer quinoa, roasted sweet potatoes, roasted broccoli and sautéed chickpeas.

Drizzle peanut sauce dressing over top. Garnish with roasted and salted pumpkin seeds.