Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Place the cubed sweet potatoes and chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper. Toss to coat.

Spread the vegetables in a single layer and roast for 25 to 30 minutes, flipping halfway through.

While the vegetables roast, cook your quinoa or rice according to package instructions. Once done, fluff with a fork.

If using kale, place it in a bowl with a drop of olive oil and a pinch of salt. Massage the leaves for 2 minutes until tender.

Prepare the dressing by whisking tahini, lemon juice, maple syrup, and warm water in a small bowl until smooth.

Assemble the bowls by adding a base of greens, a scoop of cooked grains, and a generous portion of roasted sweet potatoes and chickpeas.

Top with avocado slices and drizzle the creamy tahini dressing over everything before serving.