Step 1

Roast Vegetables: Preheat oven to 425ºF.Place sweet potatoes on a rimmed baking sheet and toss with 1 Tbsp. olive oil, smoked paprika, cumin, garlic powder, and 1/4 tsp. salt. Bake for 15 minutes. Toss sweet potatoes and move to one half of the baking sheet.Add green beans to open half; toss with remaining 1 Tbsp. olive oil, 1/4 tsp. salt, and black pepper. Bake for another 15 to 17 minutes, tossing once halfway through, until all vegetables are tender. Toss green beans with sweet potatoes so they coat in some of the spices.

Step 2

Cook Quinoa: Meanwhile, combine quinoa, 1 1/2 cups water, and remaining 1/4 tsp. salt in a medium saucepan. Bring the mixture to a boil, reduce heat to low, cover, and gently simmer until the liquid is absorbed, about 15 minutes.Remove pan from heat and let quinoa steam, covered, for 10 minutes until fluffy.

Step 3

Prepare Turmeric Honey Mustard: In a medium bowl, combine tahini, olive oil, Dijon mustard, honey, turmeric, salt and pepper; stir with a whisk to combine.

Step 4

Assemble Bowls: Divide quinoa evenly between bowls, and top with roasted sweet potatoes and green beans. Scatter tomatoes overtop, along with sliced avocado. Drizzle Turmeric Honey Mustard sauce overtop, and garnish with fresh parsley, if desired. Enjoy warm or closer to room temperature.