Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, cover, and simmer for 15 minutes until fluffy.

Preheat oven to 425°F. Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper. Roast for 25-30 minutes until golden brown.

In a mixing bowl, whisk together tahini, lemon juice, garlic, maple syrup, and water until creamy.

In serving bowls, create a base of quinoa. Layer with roasted sweet potatoes, Brussels sprouts, kale, chickpeas, and apple slices.

Drizzle tahini dressing over the assembled bowls before serving.