Roasted Veggie Buddha Bowl

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 large sweet potato, peeled and diced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt
• pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons water (or more for desired consistency)
• 1 tablespoon maple syrup
• 2 cups kale, chopped
• 1 avocado, sliced
• Sesame seeds, for garnish