Roast the veg. Preheat the oven to 425ºF. Add the squash and beets onto a baking sheet and drizzle with olive oil, salt and pepper. Sprinkle the garlic powder over the beets and the paprika over the squash, and toss to combine. Roast for 35 minutes, stirring halfway through, until the vegetables are tender.
Steam the veg. Add the broccoli and kale to a steamer basket. Place the basket in a pot with 1/2" of water in the bottom. Cover and steam for 5 - 6 minutes until broccoli is tender. Remove from heat and drizzle with lemon juice.
Make the chickpeas. Toss the chickpeas in salt and paprika!
Make the dressing. Whisk together all the dressing ingredients, starting with 1 tablespoon of water. Continue to mix, adding water slowly until you reach your desired consistency.
Assemble the bowls. Divide the kale evenly between two bowls. Top each with equal portions of the quinoa, roasted veg, broccoli and chickpeas. Drizzle with tahini dressing and serve!