Start by preheating your oven to 425°F (220°C). This high heat is essential for roasting the vegetables to perfection.
On a large baking sheet, combine the chopped sweet potatoes, broccoli florets, cauliflower florets, Brussels sprouts, and sliced red onion. Drizzle with olive oil and season generously with salt and black pepper. Toss everything together.
Spread the vegetables in a single layer on the baking sheet and roast for about 25-30 minutes, stirring halfway through.
While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt. Bring to a boil, cover, and simmer for about 15 minutes.
In a mixing bowl, combine tahini, minced garlic, lemon juice, and a pinch of salt and pepper. Gradually whisk in warm water until the dressing reaches your desired consistency.
In each bowl, layer a base of quinoa, followed by roasted vegetables and fresh chopped kale. Drizzle the tahini dressing over the top and serve immediately.
