Rinse quinoa under cold water. Combine quinoa with 2 cups of water and a pinch of salt in a medium saucepan and bring to a boil. Reduce to simmer, cover, and cook for 15 minutes. Let sit for 5 minutes before fluffing with a fork.

Open and drain chickpeas, rinse under cold water, and pat dry.

Cut broccoli into florets and steam for 5-7 minutes until tender-crisp.

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

Shred carrots and slice avocado.

Whisk together tahini, lemon juice, maple syrup, minced garlic, salt and pepper in a small bowl. Add water if needed for creaminess.

Layer cooked quinoa in a bowl, Add chickpeas, broccoli, sweet potatoes, carrots, red cabbage, and avocado. Drizzle with tahini dressing.