Preheat the oven to 400F/200C. Line a baking sheet with parchment paper or a silicone mat. Peel and cube the sweet potato and beets. Peel and chop the carrot. Line them up on the baking sheet and season with sea salt and pepper. Bake for 20 minutes, flip, and an extra 15-20 minutes until tender.
Cook the rinsed quinoa in 1 cup broth as per package instructions.
Add all of the dressing ingredients into a blender and blend until smooth. Taste test and adjust to your desired taste and consistency.
Once all of the prep is complete, begin to layer on a bowl! Add equal amounts quinoa, beets, sweet potato, carrots, and greens. Drizzle dressing all over and sprinkle with hemp hearts.
**Any grain will work here. Farro and Wild Rice is delicious!