Preheat oven to 375 degrees F (190 C) and arrange zucchini, cabbage, and sweet potatoes on baking sheet (one or more as needed). Drizzle with coconut oil (or sub oil-free options), sea salt, and curry powder and toss to combine. Roast for 20 minutes or until tender and slightly golden brown.
*To prepare quinoa, add 1 part quinoa, a pinch of salt, and curry powder (optional) to a small saucepan over medium heat. Toast for a few minutes, stirring occasionally. Then add 2 parts water and bring to a boil. Once boiling, reduce heat to low and simmer covered for 18 minutes or until all water is absorbed. Remove from heat and let cool (uncovered) until serving.
*Nutrition information is a rough estimate calculated with all of dressing, with oil, and without optional toppings (quinoa, chickpeas, etc.).
*Prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking.