Preheat the oven to 400°F (200°C).

Peel and cube the sweet potatoes, then toss with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet.

Roast sweet potatoes for 25-30 minutes, flipping halfway through.

Rinse quinoa, boil with 1 cup water, then simmer for 12-15 minutes. Let sit covered.

Whisk together tahini, lemon juice, maple syrup, and warm water to desired consistency. Season with salt and pepper.

Combine cooked quinoa, roasted sweet potatoes, chickpeas, tomatoes, red onion, and greens in a salad bowl. Drizzle with dressing and toss gently.

Garnish with parsley and serve warm or chilled.