Preheat your oven to 400°F (200°C) to ensure perfect roasting of vegetables.

In a large bowl, combine butternut squash and Brussels sprouts. Drizzle with olive oil, cinnamon, salt, and pepper. Toss together until well-coated.

Spread the veggie mixture evenly on a baking sheet and roast for about 25–30 minutes, flipping halfway.

While the veggies roast, rinse quinoa under cold water and combine with vegetable broth in a saucepan. Bring to a boil, cover, and simmer for 15 minutes. Let sit for 5 minutes before fluffing.

Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant.

In a bowl, whisk together tahini, lemon juice, maple syrup, garlic, a pinch of salt, and enough water to reach desired creaminess.

Assemble by layering spinach or mixed greens in bowls, topping with quinoa, roasted veggies, chickpeas, apple slices, cranberries, and toasted pecans. Drizzle with tahini dressing.

Serve immediately or store components separately if meal prepping.