Prepare the quinoa. Steam the carrots with the quinoa and pick them out after, that will help them roast faster, just make sure they aren't over cooked. You will need twice the amount of water per quinoa, keep it uncovered until it's absorbed all the water (on medium heat) then shut the heat off and cover with a lid and let it steam fluff the rest of the way. It should take 15 minutes. You may need a wide skillet for this to fit the carrots.
As that's going, slice the sweet potato and put on a large, oiled cookie sheet or wax paper. Brush/spray a little more oil on both sides and salt and pepper it. Add the boiled carrots to the side and brush them with a little oil, also sprinkling some salt and pepper atop. Put in the broiler on low and turn them over once browned, or put in the oven on 450 and turn them over as well.
Wash the mushrooms and then dip them in the flour and fry them in a skillet on medium with 4 tbsp oil. Salt and pepper them well. It will add to their crisp. When they are brown, add them to the baking sheet with the carrots and sweet potatoes to keep warm. Shut the oven off and leave them in there until everything else is ready. Alternatively you can bake them with the sweet potatoes, spraying them with oil to coat the flour first.
Stir fry the chickpeas in the coconut oil and paprika. Make sure they get browned well, it will take five minutes or more. Make the sauce while they are going. Shut the heat off when they are near done and let them sit there with the cover on.
Put all of the ginger cream ingredients in the blender and blend on the highest setting. If it is too thick, add some unsweetened almond or coconut milk. Or, if you want to cut down on the oil, add the almond milk in place of half the called for amount of olive oil, 1/4 cup.
Dress the plate with the quinoa on the bottom, slices of sweet potato, carrots on the side, chickpeas on top, and drizzle the sauce over it all.