Preheat the oven to 425°F and line 2 baking sheets with parchment paper.

First, make the quinoa. Add the rinsed quinoa and water to a medium pot. Bring it to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork.

Next, make the sauce. Combine the pepitas, garlic, kale, cilantro, lemon juice, salt, pepper, olive oil, water, and maple syrup or honey in a blender and blend until smooth.

Then, roast the vegetables. Place the parsnips, cauliflower, and Brussels sprouts on one large baking sheet. Place the broccolini on the second baking sheet. Drizzle the vegetables with olive oil, sprinkle with salt and pepper, toss to coat, and spread evenly on the sheets. Roast the parsnips/Brussels sprouts/cauliflower for 20 to 25 minutes, or until golden brown around the edges. Roast the broccolini for 10 to 12 minutes, or until tender. When cool to the touch, chop up the broccolini stems.

Assemble bowls with a scoop of quinoa, the roasted vegetables, and chickpeas. Top with a scoop of sauerkraut and pepitas. Drizzle with the sauce. Season to taste with additional salt and pepper, if desired, and serve.