Rinse quinoa under cold water. Combine grains with water or broth and salt in a saucepan. Cook over medium-high heat until boiling, then reduce to simmer, cover, and cook for 15-20 minutes until liquid is absorbed. Fluff with fork and stir in olive oil.

Preheat oven to 425°F (220°C). Toss cubed sweet potato and drained chickpeas with olive oil, salt, and pepper. Spread on a sheet pan and roast for 20-25 minutes until caramelized and crispy.

Whisk together tahini, lemon juice, minced garlic, and warm water in a bowl until smooth. Season with salt and black pepper to taste.

Assemble bowls starting with quinoa, then layer in kale, roasted sweet potato, chickpeas, cucumber, cabbage, and cherry tomatoes.

Sprinkle with pepitas and drizzle with tahini sauce before serving.