Cook the Quinoa:

• Rinse 1 cup of quinoa under cold water to remove any bitterness.
• In a medium saucepan, add the rinsed quinoa and 2 cups of water. Bring it to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the water is absorbed.
• Fluff the quinoa with a fork and set it aside to cool slightly.

2. Roast the Sweet Potatoes and Broccoli:

• Preheat your oven to 400°F (200°C).
• Toss the diced sweet potatoes and broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
• Roast for 20 minutes, or until the sweet potatoes are tender and the broccoli is slightly crispy around the edges. Flip halfway through to ensure even roasting.

3. Prepare the Chickpeas:

• If using canned chickpeas, drain and rinse them.
• For extra flavor, you can toss the chickpeas with a bit of olive oil, salt, and pepper, and roast them alongside the sweet potatoes and broccoli for a crispy texture. Roast for about 15-20 minutes.

4. Make the Savory Miso Sauce:

• In a small bowl, whisk together the miso paste, tahini, soy sauce, rice vinegar, and maple syrup until smooth.
• Gradually add 1-2 tablespoons of water, whisking to reach your desired consistency. You want the sauce to be pourable but still thick enough to coat the ingredients.
• Taste and adjust seasoning if needed, adding a touch more soy sauce for saltiness or vinegar for tang.

5. Assemble the Buddha Bowls:

• In each bowl, start with a base of mixed greens.
• Spoon about 1/4 cup of cooked quinoa into each bowl.
• Arrange the roasted sweet potatoes, broccoli, chickpeas, shredded carrots, and cabbage around the bowl, keeping each ingredient separate for a colorful presentation.
• Add a few slices of avocado on top for creaminess.
• Drizzle generously with the savory miso sauce.

6. Garnish (optional):

• Sprinkle with sesame seeds or chopped green onions for added texture and flavor.
• If you like a bit of heat, add a sprinkle of red pepper flakes or a dash of sriracha.