1. Preheat oven to 400°F. Put chickpeas on a rimmed baking sheet and add olive oil, turmeric, garlic powder, ground ginger, and a few pinches of salt and pepper. Toss to coat and bake for 15-20 minutes or until golden and crispy. Set aside. Put spiralized beets on a large rimmed baking sheet and drizzle with olive oil, and season with salt and pepper. Toss to coat. Bake for 10-12 minutes or until "al dente." I like my veggie noodles to still have a little bit of "bite" to them.
2. While the beets are roasting, heat a skillet to medium-high heat and add the coconut oil. Add spinach and sauté for a couple minutes until wilted. Season with salt and pepper. Set aside.
3. Make the dressing. Whisk together the almond butter, ginger, sesame oil, honey, hot water, and lemon juice until creamy.
4. To serve, portion beet noodles into bowls and top with sautéed spinach, turmeric chickpeas, a drizzle of dressing, a squeeze of lemon, and sesame seeds.