Preheat your oven to 425°F. Spread sweet potato rounds in a single layer on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes until tender and slightly crispy.

While the sweet potatoes cook, rinse the quinoa thoroughly. Add it to a saucepan with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork once done.

Prep all veggies: Slice the bell pepper, shred the cabbage, and slice the avocado. If using roasted chickpeas, toss them in olive oil and spices now and bake alongside the sweet potatoes.

Make the tahini dressing: In a small bowl, whisk tahini, lemon juice, maple syrup, and garlic. Add water 1 tbsp at a time until it reaches a pourable consistency. Taste and adjust salt or lemon as needed.

Assemble your bowls! Start with a base of quinoa, then arrange sweet potatoes, peppers, cabbage, avocado, and chickpeas in sections. Drizzle with tahini dressing and sprinkle cilantro on top.