Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Place the sweet potatoes and garbanzo beans on the prepared baking sheet. In a small bowl, combine ¾ teaspoon of salt with the pepper and ginger. Sprinkle evenly over the sweet potatoes and beans, drizzle with the olive oil and toss well so everything is coated evenly. Roast for 20-25 minutes or until the sweet potatoes are tender.
While the vegetables are roasting, combine the quinoa with 1 cup water and ½ teaspoon salt in a saucepan. Bring to a vigorous boil, cover, reduce heat and let simmer for 15 minutes or until all the liquid has absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
In a small saucepan, combine 6 tablespoons coconut milk, the SunButter, lime juice, 1 tablespoon sesame seeds. Tamari, honey, and chile garlic sauce. Heat over low heat until smooth. Add a little more coconut milk if too thick.
To assemble, scoop the quinoa into one section of a bowl. Scoop the roasted vegetables into another section. Add the microgreens into a final section. Clump some pickled ginger together and tuck into one corner. Drizzle the sauce over and top with the pumpkin seeds and more sesame seeds.
Note: Nutrition facts calculated for 2 bowls. If dividing into 4 bowls, divide the nutrition facts by 2.