For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

For the Quinoa Base:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/4 teaspoon salt

For the Fresh Toppings:

• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley or cilantro

For the Creamy Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey
• 1 clove garlic, minced
• 2–4 tablespoons water (to adjust consistency)
• Salt and pepper to taste