Preheat the oven to 400. Toss the sweet potatoes with olive oil and spread in an even layer on a baking sheet and place in the oven (top rack) for ~40 minutes, or until crispy.
Place the dry chickpeas on a baking sheet and bake (bottom rack) for 10 minutes with nothing on them (no oil, no spices).
Remove the chickpeas after 10 minutes and toss with 2 teaspoons of olive oil and 2 tablespoons of moroccan spice blend. Return to the baking sheet.
Toss the cauliflower with two teaspoons of olive oil and place on the same baking sheet as the chickpeas (do not mix together). Place the sheet into the oven on the bottom rack. Cook for another ~30 minutes, or until crispy. You may need to remove the cauliflower before the chickpeas and sweet potatoes are done (nice and crispy!)
While the chickpeas, cauliflower and sweet potatoes roast, cook the quinoa according to package instructions.
For the avocado parsley dressing, blend all ingredients in a high speed blender.
Massage the arugula with half of the dressing, and divide among four bowls.
When the chickpeas, cauliflower and sweet potatoes are done roasting, mix together with the prepared quinoa. Divide among four bowls.
Top each bowl with chopped radishes and additional dressing. Enjoy!