Rinse quinoa under cold water, then combine it with water in a medium saucepan. Bring to a boil, reduce to low, cover and simmer for about 15 minutes.

Peel and dice the sweet potato, toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes.

Steam broccoli in a pot of boiling water for 5-7 minutes until bright green and tender-crisp.

Whisk tahini, lemon juice, maple syrup, and minced garlic in a mixing bowl. Season with salt and pepper.

In a large bowl, add quinoa as the base and arrange the roasted sweet potato, steamed broccoli, chickpeas, carrots, red cabbage, and avocado.

Drizzle tahini dressing over the assembled bowl and serve immediately.