Rinse quinoa thoroughly under cold water, combine with water, bring to a boil, reduce to simmer, cover and cook for 15 minutes. Rest for 5 minutes.

Drain and rinse chickpeas, dry on a kitchen towel.

Steam broccoli florets for 5-7 minutes until tender.

Preheat oven to 400°F. Roast diced sweet potato with olive oil, salt, and pepper for 20-25 minutes.

Whisk together tahini, lemon juice, maple syrup, and garlic in a mixing bowl, adjust water until pourable.

Assemble bowl with quinoa, chickpeas, vegetables, and avocado.

Drizzle dressing over the assembled bowl and serve immediately.