Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

In a large bowl, toss sweet potato, broccoli, bell pepper, and chickpeas with 2 tablespoons olive oil, turmeric, ginger, garlic powder, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.

While vegetables roast, whisk together tahini, lemon juice, remaining 1 tablespoon olive oil, and 2-3 tablespoons water until smooth and pourable. Add more water if needed to reach desired consistency.

When quinoa is done, stir in the fresh spinach while quinoa is still warm, allowing it to wilt slightly.

Divide the quinoa and spinach mixture among four bowls. Top each bowl with roasted vegetables and chickpeas.

Drizzle tahini dressing over each bowl and serve immediately. Garnish with additional lemon wedges if desired.