For the Moroccan spice blend:

1. To prepare the spice mix, add cumin, paprika, turmeric, cinnamon, ginger, coriander, cardamom, black pepper, and cayenne to a small bowl and whisk until combined.

For the dressing:

1. Add lemon juice, vinegar, dijon mustard, honey, salt, and pepper to a small bowl and whisk until combined. While continuously whisking, slowly add olive oil until emulsified.

For the bowls:

1. Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
2. Place chickpeas in a medium sized mixing bowl with 1 tablespoon avocado oil and ¼ teaspoon salt and toss until evenly coated. Place chickpeas on baking sheet.
3. Add cauliflower, remaining avocado oil, 3 teaspoons of spice blend, and ¼ teaspoon salt to the same mixing bowl and toss until evenly coated. Place cauliflower on second baking sheet.
4. Bake chickpeas until crispy and cauliflower until fork tender and slightly browned, about 40-45 minutes.
5. In the meantime, place 1 cup quinoa and 2 cups water in a medium saucepan. Bring to a boil and then reduce to a simmer. Cook covered for about 15 minutes. Fluff with a fork.
6. Placed baked chickpeas back in the mixing bowl and toss with 3 teaspoons of spice blend until evenly coated. Set aside.
7. To assemble bowls, divide the ingredients evenly into five containers. Add quinoa, cauliflower, chickpeas, carrots, red onion, feta, dressing, and hummus. If prepping this in advance, wait to add dressing until ready to eat.
8. Optional: garnish with chopped parsley and include pita wrap.