Preheat your oven to 425°F, lining a large baking sheet with parchment paper for easy cleanup and perfectly crisp edges.

Toss sweet potatoes, broccoli, red peppers, and cauliflower in olive oil, garlic powder, salt, and pepper until evenly coated and lightly glistening.

Roast vegetables on a single layer for 20–25 minutes, flipping halfway until tender, golden brown, and caramelized at the edges.

Combine quinoa (or chosen grain) with water or broth in a saucepan, bring to a boil, then simmer covered for 15 minutes until fluffy.

Whisk tahini, lemon juice, a drizzle of olive oil, water, salt, and pepper until smooth, adjusting thickness with water as needed.

Assemble bowls by layering grains, roasted vegetables, sliced avocado, fresh herbs, and pumpkin seeds, then drizzle with creamy tahini sauce.