Preheat the oven to 400F.

Next, add the quinoa and vegetable broth to a saucepan and stir together. Bring to a rolling boil, then turn down the heat and cook uncovered for 15-20 minutes or until all the liquid has been absorbed and the quinoa is cooked through. Make sure to stir every few minutes while cooking. The quinoa is done when you see white spirals on the outside of the quinoa and the quinoa is chewy but not hard. If desired, season the quinoa with a little salt and pepper, then set aside for later.

While the quinoa is cooking, chop up the mushrooms and brussels sprouts and rinse and strain the canned chickpeas. Make sure the vegetables and chickpeas are COMPLETELY dry, then add them to a baking pan. Add the oil, garlic powder, salt, and pepper to the vegetables and toss together until evenly coated.

Next, add the marinated vegetables and chickpeas to the oven and roast for 25-30 minutes. At the 15 minute mark, remove the tray from the oven and toss the vegetables with a spatula so they cook evenly. Then, add the tray back in for the remaining 10-15 minutes until the vegetables are browned and crisping, but not burnt.

While the vegetables are roasting, make the cilantro lemon tahini sauce. Add the cilantro, tahini, garlic clove, lemon juice, and salt to a food processor or blender and blend together until smooth. Depending on the consistency of your tahini, you may need to add 2-3 tablespoon of water for a smoother and thinner sauce. Add the water 1 tablespoon at a time as needed until the sauce is the desired consistency. It should be thick, but pourable.

Once everything is cooked, assemble the bowls. Fill each bowl with 1 cup arugula, ½ cup cooked quinoa, a large scoop of vegetables, and a slice or two of avocado. Then, add a drizzle of tahini sauce on top. Serve and enjoy!