Preheat the oven to 425F. Wash the vegetables. Line baking sheets with silicone mats or parchment paper. If using orange sweet potatoes, cube them. If using purple sweet potatoes, place them whole on the lined baking sheets (see notes). Prep the rest of the vegetables and place them on the line baking sheets. Add the chickpeas to a lined baking sheet.
Roast the vegetables and chickpeas for 30-40 minutes, rotate them at about 20 minutes. Some vegetables might require more or less time, so it’s best to check them often and rotate them. Add more time as needed until the vegetables and chickpeas reach desired texture.
Wash the kale well, then chop fine. Add to a large bowl and massage until tender. Chop the basil, if using, and add to the bowl.
In a high-speed blender, combine the dressing ingredients. Blend until smooth.
Add the cooked quinoa, roasted vegetables, and diced sweet potatoes to the bowl with the kale. Top with the dressing and toss to coat. Serve with topped with roasted chickpeas. Enjoy!