Cook the quinoa: Rinse the quinoa under cold water. In a medium pot, combine quinoa with water or broth and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Turn off heat and let it steam, covered, for 5 minutes. Fluff with a fork.

Roast the veggies: Preheat oven to 425°F (220°C). On a large sheet pan, toss sweet potato and broccoli with olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer. Roast for 18–22 minutes, flipping once, until sweet potatoes are tender and edges are caramelized.

Prep fresh components: While veggies roast, slice bell pepper, halve tomatoes, dice cucumber, slice avocado, and thinly slice red onion. Chop parsley or cilantro. Set aside.

Make the tahini sauce: In a bowl, whisk tahini, lemon juice, garlic, maple syrup or honey, and salt. It may seize up—this is normal. Whisk in warm water, 1 tablespoon at a time, until smooth and pourable. Adjust salt, sweetness, and acid to taste. Add cumin or cayenne if you like.

Assemble the bowls: Divide quinoa among bowls. Top with roasted sweet potatoes and broccoli, then add bell pepper, tomatoes, cucumber, avocado, and red onion. Sprinkle herbs and any optional toppings.

Finish with sauce: Drizzle generously with tahini sauce. Serve with lemon wedges for extra brightness.