Preheat the oven to 375 degrees.
Place the chopped sweet potato in a roasting pan, drizzle with olive oil, and sprinkle with salt to taste. Bake for about 30 minutes, or until tender. Stir occasionally.
Meanwhile, cook the quinoa on the stove according to the package directions. (Sprinkle with salt after cooking if desired.) While the quinoa and sweet potato are cooking, place the cauliflower florets in a large skillet with ½ cup water. Cover the skillet and cook over medium heat for about 10 minutes, or until the cauliflower is just tender. Remove the cover and continue cooking for another minute to remove most of the water. Sprinkle with ½ teaspoon of curry powder and ½ teaspoon of salt. Stir to coat evenly, then remove the cauliflower from the pan. Set aside.
Add the chickpeas to the pan, and sprinkle them with the remaining ¼ teaspoon of curry powder and ¼ teaspoon of salt. Heat briefly over medium, stirring a few times to evenly coat the chickpeas with the seasoning. Transfer the chickpeas to their own bowl and set aside.
Divide all the ingredients among six bowls. Top with the dressing and serve immediately. (If some of the ingredients are being saved for leftovers, store them individually and assemble/dress the bowls when ready to serve.)