Pre-heat the oven to 400 degrees. Toss together the sweet potato cubes and broccoli florets with olive oil, 1/2 teaspoon salt, garlic powder, onion powder, turmeric, and desired amount of pepper. Place on lightly greased medium baking sheet. Roast for 20-25 minutes, flipping halfway through (or until golden browned and slightly softened). If the broccoli chars before the sweet potatoes are tender, remove the brocoli from the pan and keep roasting the sweet potatoes until done. Once cooked, taste and add more salt if desired (I added another 1/2 teaspoon).
In a salad dressing shaker or small mason jar, combine all the balsamic dressing ingredients, top with lid, and shake vigorously.
To make the bowls, add arugula and quinoa to bottom of a bowl. Arrange other ingredients in the bowl on top of the quinoa and arugula. The ingredients should make 4-6 bowls. Drizzle with balsamic dressing.