Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, smoked paprika, salt, and pepper on the baking sheet. Spread them in a single layer.
Step 3: Roast the vegetables for 25-30 minutes, flipping halfway through, until they are tender and caramelized at the edges.
Step 4: While the vegetables roast, combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit for 5 minutes before fluffing.
Step 5: Place the chopped kale in a large bowl with a drizzle of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes until it becomes dark green and tender.
Step 6: Prepare the dressing by whisking together tahini, lemon juice, maple syrup, and minced garlic. Gradually add warm water until the dressing reaches a smooth, pourable consistency.
Step 7: Assemble the bowls by dividing the quinoa, massaged kale, roasted vegetables, and chickpeas among four bowls. Drizzle generously with the tahini dressing and garnish with pumpkin seeds.