Preheat the oven to 425°F (220°C).

In a saucepan, combine the quinoa and water (or broth), bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy. Set aside.

On a large baking sheet, toss the sweet potato, broccoli, cauliflower, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper.

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway, until tender and slightly caramelized.

In a small bowl, whisk together lemon juice, tahini, honey, minced garlic, and a pinch of salt to create a smooth dressing.

Assemble bowls by placing a portion of quinoa, topped with the roasted vegetables, drizzle with the tahini dressing, and garnish with chopped parsley.