Rinse the wild rice under cold running water until clear to remove excess starch.

Combine rinsed wild rice and vegetable broth in a pot, bring to boil, cover, and simmer for 20-25 minutes.

Preheat oven to 400°F (200°C) for roasting vegetables.

On a baking sheet, toss sweet potato, red bell pepper, and red onion with olive oil, garlic powder, thyme, salt, and pepper. Roast for 20-25 minutes.

Fluff the cooked wild rice and fold in baby spinach until slightly wilted.

Whisk together Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper for dressing.

Assemble bowls with wild rice, topped with roasted vegetables and spinach, and drizzle dressing on top.