1. Cook the quinoa in the water or vegetable broth according to package directions until fluffy, then set aside with the lid on to stay warm.

2. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 2 tablespoons olive oil, smoked paprika, and sea salt. Spread on a parchment-lined baking sheet and roast for 25 to 30 minutes, flipping once, until tender and caramelized.

3. On a second baking sheet, toss the broccoli florets and chickpeas with 1 tablespoon olive oil, ground cumin, and black pepper. Roast for 18 to 20 minutes, stirring once, until the broccoli edges are lightly charred and the chickpeas are golden and slightly crisp.

4. While the vegetables roast, add the chopped kale to a bowl with 1 teaspoon olive oil and a pinch of salt. Massage the kale with your hands for 1 to 2 minutes, until it darkens and softens.

5. In a small bowl or jar, whisk together the white miso paste, tahini, maple syrup, rice vinegar, soy sauce or tamari, toasted sesame oil, grated garlic, and grated ginger. Add 2 to 4 tablespoons warm water a little at a time, whisking until the sauce is smooth and pourable.

6. Prep the fresh toppings by shredding the carrots, slicing the avocado, and setting out the sesame seeds.

7. To assemble, divide the quinoa between 4 bowls. Arrange the roasted sweet potatoes, roasted broccoli and chickpeas, massaged kale, and shredded carrots in sections over the quinoa. Add avocado slices to each bowl.

8. Drizzle each bowl generously with the miso-tahini glaze and finish with a sprinkle of sesame seeds. Serve immediately, or cool and pack into meal-prep containers.