1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Cook quinoa in vegetable broth according to package directions, typically bringing to a boil, then reducing to simmer for 15-20 minutes until liquid is absorbed.
3
Toss sweet potato cubes with 1/2 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on half of the baking sheet.
4
Toss chickpeas with remaining olive oil and spread on the other half of the baking sheet.
5
Roast for 20-25 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.
6
While everything is cooking, prepare the tahini dressing by whisking together all dressing ingredients until smooth. Add more water if needed to reach desired consistency.
7
Massage chopped kale with a tiny bit of olive oil and a pinch of salt for about 1 minute to soften.
8
Assemble bowls: Start with a base of quinoa, then arrange sweet potatoes, chickpeas, kale, cabbage, cucumber, avocado, and red onion in sections.
9
Drizzle with tahini dressing and sprinkle with pumpkin seeds before serving.