Preheat your oven to 400°F (200°C). Begin by peeling and cubing the sweet potatoes into bite-sized pieces. Toss them in a bowl with a drizzle of olive oil and a pinch of salt. Spread them evenly on a baking sheet and roast for about 25 minutes, flipping halfway through, until they’re golden and tender.

In a small saucepan over medium heat, combine 3 tablespoons of white miso paste, 2 tablespoons of maple syrup, 1 tablespoon of soy sauce, 2 cloves of minced garlic, and 1 teaspoon of grated fresh ginger. Whisk in a splash of water to thin the mixture. Simmer for 5-7 minutes until the glaze thickens, stirring frequently to prevent sticking, and then set aside.

Once the sweet potatoes have roasted, remove them from the oven and brush the miso glaze generously over the cubes. Place them back under the broiler for about 5 minutes until they bubble and caramelize slightly, keeping an eye on them to avoid burning.

While the sweet potatoes are caramelizing, drain and rinse 1 can of chickpeas, then pat them dry with a towel. Toss them in a bit of olive oil and some salt before spreading them on a separate baking sheet. Roast in the oven at 400°F (200°C) for 20 minutes, stirring halfway, until they're golden and crispy.

Rinse 1 cup of quinoa thoroughly under cold water to remove bitterness. In a medium pot, combine the quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes until the liquid is absorbed and the quinoa is fluffy.

For the greens, heat a little olive oil in a skillet over medium heat. Add a handful of chopped kale or a couple of cups of fresh spinach. Sauté for about 3-4 minutes until just wilted but vibrant.

In large bowls, layer the base starting with a generous scoop of fluffy quinoa. Top with the sautéed greens, followed by the caramelized sweet potatoes, crispy chickpeas, fresh avocado slices, and shredded carrots. Add steamed broccoli florets for extra crunch and color.

Finish your bowl by drizzling any remaining miso glaze over the top and sprinkle with sesame seeds. Serve warm or chilled.