Step 1

Preheat oven to 425º F.

Step 2

Line large baking sheet with parchment paper. Set aside.

Step 3

To make dressing, place tahini, lemon juice, water, turmeric, maple syrup, hot pepper sauce (if desired), salt, and pepper in food processor (or blender); cover. Pulse to blend.

Step 4

Slowly add 2 Tbsp. oil as food processor is running. Process until smooth and well blended. Set aside.

Step 5

Place asparagus and zucchini on prepared baking sheet. Drizzle with remaining 2 tsp. oil; mix well. Spread evenly on baking sheet. Bake for 12 to 15 minutes, turning once, or until tender-crisp. Cool.

Step 6

Divide quinoa, chickpeas, spinach, tomatoes, asparagus, zucchini, hemp seeds, and sesame seeds evenly between four bowls.

Step 7

Drizzle evenly with dressing.

Step 8

Garnish with sprouts.