Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.

In a mixing bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, and olive oil until smooth. Toss peeled and cubed sweet potatoes in the mixture until fully coated, then spread on prepared baking sheet.

Drain and pat dry the chickpeas. Toss with olive oil, smoked paprika, cumin, and salt until well coated. Spread on the second baking sheet.

Roast both baking sheets for about 25-30 minutes, flipping halfway, until sweet potatoes are caramelized and chickpeas are crispy.

While veggies are roasting, bring water to boil in a pot and cook quinoa according to package instructions, usually about 15 minutes. Fluff and set aside.

In a medium bowl, combine tahini, lemon juice, maple syrup, minced garlic, salt, and a splash of water. Whisk until smooth and creamy.

Divide cooked quinoa among serving bowls. Top each with mixed salad greens, roasted sweet potatoes, chickpeas, julienned carrots, sliced avocado, sesame seeds, and green onions.

Drizzle tahini dressing over each bowl and serve. Add more toppings or seasonal vegetables as desired.