• Rinse the quinoa under cold water to remove any bitter residue.
• In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.
• Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the water has been absorbed.
• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.

Roast the Sweet Potatoes and Chickpeas:

• Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.
• In a bowl, toss the diced sweet potatoes with half of the olive oil, ground cumin, smoked paprika, salt, and pepper.
• Spread the seasoned sweet potatoes on one side of the prepared baking sheet.
• In the same bowl, combine the rinsed chickpeas with the remaining olive oil, a pinch of salt, and pepper.
• Spread the chickpeas on the other side of the baking sheet.
• Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the chickpeas are crispy.

Prepare the Kale:

• While the sweet potatoes and chickpeas are roasting, place the chopped kale in a large bowl.
• Drizzle with a small amount of olive oil and a pinch of salt.
• Massage the kale with your hands for about 2 minutes until it becomes tender and slightly wilted.

Make the Tahini Dressing:

• In a small bowl, whisk together the tahini, fresh lemon juice, and maple syrup.
• Gradually add warm water, one tablespoon at a time, until the dressing reaches your desired consistency.
• Season with salt and freshly ground black pepper to taste.

Assemble the Buddha Bowl:

• Divide the cooked quinoa evenly among four bowls.
• Top each portion with the roasted sweet potatoes, crispy chickpeas, massaged kale, avocado slices, cherry tomatoes, and red onion.
• Drizzle the tahini dressing over each bowl just before serving.