Rinse quinoa under cold water. Combine with vegetable broth in saucepan. Bring to boil, then simmer for 15 minutes. Let rest for 5 minutes.

Drain and rinse chickpeas. Pat dry. Toss with olive oil, salt, and spices. Roast at 425°F for 25-30 minutes until crispy.

Chop seasonal vegetables. Drizzle with olive oil, salt, and pepper. Roast at 400°F for 20-25 minutes until tender.

In a bowl, mix tahini, lemon juice, garlic powder, salt, and pepper. Gradually add water for desired consistency.

Layer quinoa in a bowl, add chickpeas and vegetables, slice avocado on top, and drizzle with tahini dressing.