Preheat the oven too 400 degrees and line a large sheet pan with parchment paper.
Peel and dice your sweet potatoes into equal size chunks.
Drain and rinse the chickpeas and blot dry with paper towels.
Add the sweet potatoes to one half of the sheet pan and add the chickpeas on the other side. Drizzle the olive oil, honey, salt and pepper over both and toss with clean hands to coat.
Roast for 25-30 mins tossing once during cooking to make sure all sides get crisped.
Meanwhile, cook the quinoa according to package directions and set aside.
Remove the sheet pan from the oven and then remove the chickpeas and set aside. Add the kale to the sheet pan where the chickpeas were – there may be some honey and olive oil left on the parchment you can toss the kale with and if not add a small drizzle of olive and return to the oven for 5-10 mins until the kale is wilted and just beginning to crisp on the edges.
Make your dressing by whisking all the ingredients together in a Pyrex until smooth.
Assemble your bowls – divide baby arugula, cooked and fluffed quinoa, crispy chickpeas, kale and sweet potatoes and drizzle liberally with dressing, top with chili flakes if desired.