0 Gather ingredients.
1 Preheat the oven to 400 degrees.
2 Prepare the vegetables. Dice the sweet potato into small pieces, chop the brussels sprouts into quarters, dice the broccoli, and thinly slice the red onion.
3 Place all vegetables into a large bowl. Add 3 tbsp avocado oil and toss until vegetables are coated well. Sprinkle with salt, pepper, and garlic powder.
4 Pour veggies on greased baking sheets with tin foil. Spread vegetables over the 2 baking sheets, leaving space for kale on one of the sheets. Bake at 400 for 25 mins.
5 While vegetables are baking, take the stems off of the kale.
6 Place kale in a large bowl. Add 1 tbsp avocado oil and massage into kale. Sprinkle with salt and pepper.
7 After 25 mins of cooking, flip vegetables. Add kale to baking sheets. Bake for 10-15 more minutes.
8 While vegetables are baking, prepare the quinoa.
9 In a small bowl, prepare the tahini sauce. To make sauce, mix together tahini, syrup and lemon juice. Add hot water until sauce reaches desired consistency.
10 After everything is prepared, start assembling bowls.
11 Place quinoa on the bottom, all of the veggies, and then drizzle the sauce on top.
