Preheat the oven to 400 degrees F.

In large bowl, toss sweet potato and cauliflower with oil, cumin, smoked paprika and salt. Spread on a large baking sheet.

In separate bowl, toss cooked chickpeas with oil, smoked paprika and salt. Add to the same sheet pan, keeping them separate if possible, and place in the oven.

Set a timer for 10 minutes.

Meanwhile, toss diced red onion with oil, cumin and salt. When timer goes off, push sweet potatoes, cauliflower and chickpeas aside to create space, then add onion. Continue roasting for another 15 minutes or until everything is golden and slightly crispy.

While vegetables roast, whisk together all miso dressing ingredients in small bowl until smooth.

Serve roasted vegetables over quinoa and/or rice. Top with arugula, avocado and chopped almonds.

Drizzle with miso dressing and finish with a squeeze of lime, if desired.