• Preheat your oven to 400°F. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
• Toss chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 20-25 minutes, until crispy. Toss sweet potatoes with the remaining olive oil, salt, and pepper. Spread on a separate baking sheet and bake for 25-30 minutes, until tender. In a large skillet over medium heat, sauté kale until wilted, about 3-5 minutes. Season with a pinch of salt.
• Prepare the dressing by whisking together tahini, lemon juice, maple syrup, water, and salt until smooth. Adjust the consistency with more water if necessary.
• Assemble the Buddha bowls by dividing the cooked quinoa among four bowls. Top with roasted chickpeas, sweet potatoes, sautéed kale, avocado slices, red bell pepper, cucumber, and carrot.
• Drizzle each bowl with the tahini dressing before serving.

Tip:

• Feel free to customize your Buddha bowl with any seasonal vegetables or your favorite toppings. Roasted broccoli, beets, or butternut squash are excellent additions. For an extra protein boost, consider adding baked tofu or tempeh to the bowl.