Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.

Place root vegetables on a sheet pan. Sprinkle with salt and pepper. Drizzle with oil and rice vinegar. Mix well and roast for 30 minutes.

In a large pot, sauté shallots in olive oil with a few pinches of salt and pepper until softened.

Add sesame seeds, nutritional yeast, garlic powder, and cayenne. Continue to stir to toast the seasonings and seeds.

Add quinoa, salt, pepper, water, and rice vinegar. Mix well.

Bring to a rolling boil. Once at a boil, turn heat down to lowest setting, cover and cook for 20 minutes. Once cooked, stir in chickpeas, cover, and remove from heat. Allow to stand covered for 5 minutes to finish cooking the quinoa. Season with additional salt and pepper to taste.

In a bowl, whisk together almond butter, tahini, rice vinegar, miso paste, tamari, toasted sesame seed oil, agave nectar (or maple syrup), lime juice, and water. If you'd like to loosen the dressing, add a few splashes of water and mix.

In a bowl, whisk together coconut yogurt, dill, mint, lime juice, and a few pinches of salt and pepper to taste.

For the salads, divide chopped romaine into 5 containers. Then divide the quinoa chickpea mixture and roasted roots evenly. Drizzle with dressing and garnish with a slice of lime and freshly chopped parsley.

For the coconut dip, disperse evenly into 5 smaller containers with a divider. Add veggies.

For dessert, add desired fruit into smaller containers.

Store in the fridge for up to 5 days and enjoy.