Preheat the oven to 425 degrees Fahrenheit. Cut the sweet potato into 1 inch thick wedges or "fries". Place wedges on a baking sheet and toss with 1 Tbsp of avocado oil and a pinch of salt and pepper. For more seasoning, add: garlic powder, paprika and chili powder.
Roast sweet potatoes for about 20-25 minutes. Toss halfway through to brown evenly.
Using a fine mesh strainer, rinse the quinoa. Then combine it with 2/3 cup water in a small saucepan. Bring to a boil, reduce to a simmer and cover with a lid. Cook until the grains burst and all of the water is absorbed, about 12-15 minutes.
Cut the lemon in half. Peel and mince 1 Tbsp ginger. Add just half the lemon juice, minced ginger, almond butter, as much chile garlic sauce as you'd like, 3 Tbsp water and a pinch of salt to a medium bowl. Whisk to combine. (If taking shortcuts, use ~2 Tbsp lemon juice total, divided, and 1/4 tsp ground ginger.)
Supreme the grapefruit by trimming the ends and cutting away the peel and white pith. Over a medium bowl, remove the segments with a knife and drop them into the bowl. Squeeze the remaining juice out of the membrane into the bowl. Add the spinach and toss with a pinch of salt and pepper. (You can also simply peel and chop the grapefruit.)
Add the remaining lemon juice to the quinoa and toss. To serve, place the spinach salad in shallow bowls and top with quinoa, roasted sweet potato wedges, walnuts, hemp seeds, and dried blueberries and/or any other desired toppings. Drizzle with ginger almond sauce. Toss and enjoy!
Reserve any leftovers in an airtight container in the refrigerator for up to 2 days. Dressing can be kept for up to a week in the fridge.