Preheat the oven to 375F. Line 2 baking sheets with parchment paper.
Place the chicken on one baking sheet. Brush lightly with oil, then season with herbs, pepper + sea salt. Bake for ~30 minutes or until cooked throughout.
In a large bowl, toss the sweet potatoes and beets in oil, herbs, sea salt and black pepper. Scatter them in a single layer on the 2nd baking sheet and roast for 25-30 minutes, stirring occasionally. If you want to make them a little crispy, switch to the broil setting for the last 3-5 minutes.
Boil the quinoa in water according to package directions.
In a bowl, toss together the shredded Brussels sprouts, shredded greens, olive oil, balsamic vinegar and pepitas.
Drain the excess water off the quinoa and use it to line the bottom of 2 bowls.
Once the vegetables and chicken have cooked, distribute them evenly between the bowls, followed by the Brussels sprout slaw.
Sprinkle with hemp seeds and additional pepitas, then serve.