Preheat oven to 400°F (200°C).
Toss diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper.
Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
Meanwhile, toss chickpeas with a drizzle of olive oil and a pinch of salt.
Roast chickpeas on a separate baking sheet for 15-20 minutes until crispy.
Cook quinoa or rice according to package instructions.
In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, water, and salt.
Assemble bowls with a base of quinoa or rice.
Add roasted sweet potatoes, chickpeas, spinach, carrots, and avocado.
Drizzle with tahini dressing and enjoy!
