Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet lined with parchment paper, spread out the cubed sweet potatoes and diced beets.
3. Drizzle olive oil over the vegetables and sprinkle with salt, black pepper, and smoked paprika if using. Toss well to coat evenly.
4. Roast in the oven for 25–30 minutes, or until tender and slightly caramelized, flipping halfway through.

Step 2: Cook the Quinoa or Rice

1. While the vegetables are roasting, cook 1 cup of quinoa or brown rice according to package instructions. Fluff with a fork and set aside.

Step 3: Prepare the Dressing

1. In a medium-sized bowl, whisk together tahini, maple syrup, lemon juice, minced garlic, salt, and pepper.
2. Gradually add warm water, 1 tablespoon at a time, until the dressing reaches your desired consistency. It should be smooth and pourable.

Step 4: Assemble the Buddha Bowl

1. In a large bowl or plate, arrange a generous bed of mixed greens as the base.
2. Add a scoop of quinoa or rice, followed by roasted sweet potatoes and beets.
3. Arrange sliced avocado, shredded red cabbage, and cooked chickpeas around the bowl in a visually pleasing manner.
4. Sprinkle pumpkin seeds on top and drizzle with the Creamy Maple Tahini Dressing.
5. Garnish with fresh herbs for an extra burst of flavor.