Instructions:

Preheat oven to 400°F (200°C).
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until quinoa is tender, and water is absorbed.

Meanwhile, in a large bowl, toss sweet potato, apple, and onion with cinnamon, salt, and pepper. Spread out in a single layer on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
In a large skillet over medium heat, sauté kale until wilted, about 5 minutes. Add chickpeas and sauté for another 2-3 minutes.

To make the dressing, whisk together tahini, apple cider vinegar, maple syrup, Dijon mustard, garlic, and enough water to thin to desired consistency.

To assemble the bowls, divide quinoa among four bowls. Top with roasted vegetables and chickpea-kale mixture. Drizzle with dressing and serve.

This bowl is packed with immune-boosting nutrients like vitamin A (from sweet potato), vitamin C (from apple), vitamin K (from kale), and protein (from chickpeas and quinoa). Plus, the dressing adds a tangy and creamy touch that complements the autumn flavours perfectly. Enjoy!