Rinse the quinoa under cold water. In a small pot, combine with 1 cup water and a pinch of salt. Bring to a boil, then lower the heat, cover, and simmer for 12–15 minutes until the water’s absorbed. Fluff with a fork and set aside.

Preheat your oven to 200 °C (390 °F). On a baking sheet, toss the sweet potato cubes and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer and roast for 20–25 minutes, turning once halfway, until the potatoes are tender and the chickpeas have a little crisp.

While that’s baking, slice the cabbage, peel the carrot into ribbons, and halve and slice the avocado. Arrange the spinach on your serving bowls.

In a small bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic. Add a splash of water at a time until the dressing reaches a creamy but pourable consistency. Season with salt and pepper.

Divide the quinoa between two bowls. Top with roasted sweet potato and chickpeas, then add cabbage, carrot ribbons, and avocado slices. Sprinkle over the seeds, drizzle generously with tahini dressing, and serve.