Preheat oven to 375 degrees Fahrenheit. Line 1-2 large baking sheets with parchment paper.

Roast the veggies. In a medium bowl mix together parsnips, butternut squash, 1 tablespoon avocado oil, 1 teaspoon garlic powder, and salt and pepper. Place on baking sheet making sure veggies are spread out evenly. In the same bowl add beets, 1 teaspoon avocado oil, cumin, and salt and pepper and mix to combine. Place on same baking sheet or another one if more room is needed. Roast for 35-40 minutes until soft.

While the vegetables roast, place kale in a bowl and massage with 1 teaspoon avocado oil and a pinch of salt until leaves become tender and soft. Set aside.

Make the chicken. Mix 1 teaspoon garlic powder, ginger, cinnamon, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken. Heat a medium skillet over medium heat. Add 1 teaspoon avocado oil and let it get hot, about 30 seconds. Cook chicken breast, flipping occasionally, until cooked through and no pink remains, about 20 minutes. Once it is done, remove from heat and let cool. Cut up in pieces.

Make the dressing. Mix all ingredients into a bowl and whisk to combine. Add a little water if you want a thinner consistency.

When the veggies and chicken are done assemble the bowls. Divide kale, veggies, chicken, walnuts, cranberries, chickpeas, goat cheese, and avocado between 3-4 bowls. Top with dressing and enjoy!