1. Preheat your oven to 375F.

2. Bring 1 cup of water + your quinoa and a pinch of salt up to a boil. Once boiling, turn down to a simmer, cover & let it sit for around 11 minutes.

3. Remove your veggies and cut them as shown below.

4. Toss your brussel sprouts, cabbage, and whole cherry tomatoes together with a splash of oil, and season with salt and pepper. Ensure they are well-coated. Next, spread them out evenly on a lined baking sheet. Alongside the vegetables, place your marinated chickpeas on the same sheet. Ensure everything is spread out evenly for consistent cooking. Place the baking sheet in the oven and roast the mixture for about 16 minutes, or until the vegetables are tender and the chickpeas are lightly browned. Make sure to check occasionally to prevent overcooking. Enjoy your deliciously roasted veggies and chickpeas!

5. Layer quinoa at the bottom of your bowl, followed by a handful of fresh spinach. Add the roasted brussel sprouts, cabbage, and cherry tomatoes, along with the marinated chickpeas. Drizzle with tahini sauce, sprinkle with pumpkin seeds, and enjoy your hearty and nutritious bowl!