Preheat your oven to 400°F (200°C). Spread the diced sweet potato on a baking sheet, drizzle with olive oil, season with salt and pepper, toss to coat, and roast for 20–25 minutes.

Cook the quinoa according to package instructions. Rinse under cold water, then simmer until cooked. Let it rest for 5-10 minutes, then fluff with a fork.

In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water until smooth. Adjust thickness with more water if needed.

In each bowl, place a generous mound of quinoa as the base.

Arrange roasted sweet potatoes, spinach, chickpeas, avocado, red cabbage, and cucumber around the quinoa.

Drizzle the tahini dressing over the assembled bowls.

Sprinkle toasted pumpkin seeds on top for added crunch.

Serve immediately or store in the refrigerator if meal prepping.