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.

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.

Whisk together tahini, lemon juice, maple syrup, and water in a small bowl. Adjust the consistency with more water if necessary, and season with salt and pepper to taste.

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

Drizzle the tahini dressing over the top, and finish by sprinkling pomegranate seeds and toasted walnuts.