Preheat your oven to 375°F.

Meanwhile, bring 1 cup of water, quinoa, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook for about 11 minutes.

Give your vegetables a quick wash where needed, and cut them as shown below.

Toss the kale, broccoli, and sweet potatoes with a splash of oil, ensuring they're evenly coated. Arrange them on a baking sheet alongside the pre-marinated chickpeas, keeping everything grouped as shown. Bake for about 18 minutes, rotating the tray once. Flip the kale after 6 minutes and remove it after about 10 minutes, or when it’s just crispy but not burnt. Keep an eye on everything for perfect cooking. 

Assemble your bowl with quinoa as the base. Layer on the roasted veggies and chickpeas, then generously drizzle with the spicy tahini dressing. Season with a pinch of salt and pepper, and garnish with fresh parsley.