Preheat your Oven to 425°F. Line a large Baking Sheet (or two) with Parchment Paper. Spread the cubed 1 ½ lb sweet potatoes peeled and cut into 3/4-inch cubes on one side and the dried 1 can chickpeas drained, rinsed, and patted very dry on the other. Drizzle the 1 ½ lb sweet potatoes peeled and cut into 3/4-inch cubes with 2 tbsp of 3 tbsp extra-virgin olive oil divided and the 1 can chickpeas drained, rinsed, and patted very dry with 3 tbsp extra-virgin olive oil divided. Sprinkle the 1 tsp smoked paprika, ½ tsp garlic powder, and ½ tsp fine sea salt divided evenly over both. Toss each side separately to coat well, then spread everything into a single layer.

Roast for 30–35 minutes, flipping the 1 ½ lb sweet potatoes peeled and cut into 3/4-inch cubes and shaking the 1 can chickpeas drained, rinsed, and patted very dry halfway through, until the 1 ½ lb sweet potatoes peeled and cut into 3/4-inch cubes are tender and caramelized at the edges and the 1 can chickpeas drained, rinsed, and patted very dry are golden and crispy. Remove from the Oven and set aside.

While the vegetables roast, combine the rinsed 1 cup quinoa rinsed and vegetable broth in a medium Saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 15 minutes until all the liquid is absorbed. Remove from heat and let it steam, covered, for 5 more minutes. Fluff with a fork and season lightly with ½ tsp fine sea salt divided.

In a small Mixing Bowl, whisk together the 3 tbsp tahini well stirred, 2 tbsp fresh lemon juice from about 1 lemon, maple syrup, minced ½ tsp garlic powder, and a pinch of ½ tsp fine sea salt divided. Add the 3 tbsp warm water plus more to thin one tablespoon at a time, whisking until the dressing is smooth and pourable. Taste and adjust 2 tbsp fresh lemon juice from about 1 lemon or ½ tsp fine sea salt divided as needed.

Divide the 1 cup quinoa rinsed among four bowls. Arrange a handful of greens, a portion of roasted 1 ½ lb sweet potatoes peeled and cut into 3/4-inch cubes, crispy 1 can chickpeas drained, rinsed, and patted very dry, sliced 1 medium avocado pitted and sliced, and shredded 1 cup shredded red cabbage in each Mixing Bowl. Drizzle generously with the 3 tbsp tahini well stirred dressing, then scatter sesame seeds and fresh herbs over the top. Serve immediately.