Cook your base. In a small pot, combine rinsed quinoa and water or broth. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Turn off heat and let it steam, covered, for 5 minutes. Fluff with a fork.

Preheat and prep. Heat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Pat chickpeas very dry with a clean towel to help them crisp.

Season vegetables and chickpeas. On the sheet pan, toss sweet potato, broccoli, bell pepper, and chickpeas with oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in an even layer with space around pieces.

Roast to perfection. Roast for 22–28 minutes, tossing halfway, until sweet potatoes are tender and edges are lightly browned. Chickpeas should be golden and slightly crisp.

Make the sauce. In a bowl, whisk tahini, maple syrup, lime juice, garlic, and salt. Add warm water a tablespoon at a time until it’s creamy and pourable. Taste and adjust sweetness, tang, or salt.

Prep fresh toppings. Slice avocado, shred cabbage, and cut cucumber. Chop herbs. Set aside a small bowl of seeds for crunch.

Assemble bowls. Add a scoop of quinoa to each bowl. Top with a handful of greens. Arrange roasted vegetables and chickpeas over the top. Add avocado, cabbage, and cucumber. Drizzle generously with tahini-lime sauce and sprinkle with seeds and herbs. Serve with lime wedges.

Season to finish. Add a pinch of salt and freshly ground pepper to taste. If you like heat, finish with red pepper flakes or a dash of hot sauce.