Rinse quinoa under cold water to remove any bitterness.

Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, until the liquid is absorbed.

Fluff with a fork and set aside.

Preheat your oven to 400°F (200°C).

Toss the diced sweet potato, halved Brussels sprouts, and sliced carrots on a baking sheet with olive oil, salt, and pepper.

Roast the vegetables for 20–25 minutes, stirring halfway through until tender and caramelized.

Whisk together tahini, lemon juice, maple syrup, and water in a small bowl. Adjust consistency and season with salt and pepper.

Layer the cooked quinoa, roasted vegetables, and chopped kale in a large bowl. Toss gently to combine.

Drizzle tahini dressing over the top, and sprinkle pomegranate seeds and walnuts.

Serve warm, optionally garnishing with additional pomegranate seeds.