Preheat oven to 400 °F (204 °C). In a large bowl, toss together the vegetables along with the olive oil, kosher salt, black pepper and garlic powder. Pour the vegetables onto a large baking sheet and make sure they’re in an even layer. Bake for 30 minutes, or until vegetables are softened and have a nice brown color to them.
While the vegetables are roasting, bring 2 cups chicken stock to a boil and add the quinoa. Follow the cooking instructions on the quinoa package.
In a small skillet, brown the chicken on both sides and season with additional salt and pepper. Set aside once it’s cooked through.
For the dressing: Add all the ingredients into a small Mason jar, tightly close the lid, then shake!
To assemble the quinoa bowls: Evenly distribute quinoa into bowls, then evenly distribute vegetables and chicken into each bowl. Drizzle the dressing on top, if desired.