On a baking sheet, toss the sweet potato cubes and chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread out evenly and roast for 25 minutes, or until sweet potatoes are tender and chickpeas are crispy.
While the sweet potatoes and chickpeas are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, garlic, and water until smooth. Add salt to taste.
In each bowl, arrange 1 cup of mixed greens, 1/4 cup cooked quinoa, roasted sweet potatoes, chickpeas, avocado slices, cherry tomatoes, and red onion.