Preheat your oven to 204 °C (200 °C) and line a large baking sheet with parchment paper.

Toss the cubed sweet potato and drained chickpeas on the baking sheet with 22.5 ml olive oil, cumin, smoked paprika, salt, and black pepper. Spread in an even, single layer.

Roast in the oven for 22 to 25 minutes, tossing halfway through, until the sweet potatoes are tender with browned edges and chickpeas are lightly crisped.

While the vegetables roast, combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

Remove saucepan from heat and let sit covered for 5 minutes. Uncover and fluff gently with a fork.

In a small bowl, whisk together the tahini, lemon juice, remaining olive oil, minced garlic, a pinch of salt, and warm water until a smooth, pourable dressing forms.

Assemble the bowls by dividing the greens and fluffy quinoa among four shallow dishes. Top with roasted sweet potatoes, crispy chickpeas, halved cherry tomatoes, diced cucumber, and sliced avocado.

Drizzle each loaded bowl generously with the lemon-garlic tahini dressing right before serving.