Preheat and prep: Heat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup. Cook your grain if you haven’t already so it’s ready to go.

Season the veggies: Toss sweet potato, broccoli, bell pepper, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on the sheet so they roast, not steam.

Add protein to the pan: For chickpeas, pat them dry and add to the same sheet with a drizzle of oil and a pinch of salt. For tofu, toss cubes with a little oil, salt, and pepper. Keep everything in a single layer.

Roast: Bake for 20–25 minutes, flipping once. You’re looking for caramelized edges on the sweet potatoes and toasty chickpeas or golden tofu.

Make the tahini dressing: In a bowl, whisk tahini, lemon juice, maple syrup, garlic, and salt. It will thicken at first. Add warm water, 1 tablespoon at a time, until it’s smooth and pourable. Taste and adjust lemon or salt.

Prep the raw veggies: While the oven works, slice cucumber and avocado, shred cabbage, and ribbon or grate the carrot. Wash and dry your greens.

Assemble the base: Add a handful of greens to each bowl. Spoon in warm quinoa (or your base). This mix of warm and cool makes the bowl satisfying.

Add the rainbow: Arrange roasted sweet potato, broccoli, bell pepper, onion, chickpeas or tofu, cabbage, carrot, and cucumber over the grains. Fan the avocado on top.

Finish with crunch and herbs: Sprinkle pumpkin seeds, sesame seeds, and fresh herbs. Add a squeeze of lemon.

Drizzle and serve: Generously spoon the tahini dressing over the bowl. Serve extra on the side for dipping and drizzling.