Preheat the oven to 425°F and line a large baking sheet with parchment paper.

In a large mixing bowl, toss the cubed sweet potatoes and broccoli with 1 Tablespoon of olive oil, salt, and pepper. Evenly spread across two-thirds of the baking sheet, making sure the vegetables do not overlap.

In the same bowl, toss the chickpeas in 1 Tablespoon olive oil, cumin, paprika, garlic powder, salt, and pepper. Evenly spread across the other half the lined baking tray. Roast for 20 - 30 minutes, or until vegetables are brown, crisp, and done to your liking.

Prepare the dressing by whisking all the ingredients together. Add additional water as needed until desired thickness. Set aside.

Add kale leaves to a large mixing bowl with the juice from 1 lemon and half the tahini dressing. Use your hands or tongs to massage the leaves until they become soft and wilted. The size should reduce by about half.

Assemble your buddha bowls with a base of kale and top with roasted sweet potatoes, broccoli, chickpeas, red cabbage, orange slices, microgreens, avocado, and sesame seeds. Drizzle with the rest of the tahini dressing and enjoy!