Preheat oven to 450 degrees.
Toss chickpeas in olive oil, lemon juice, chili powder, garlic powder, salt & pepper, then cook on parchment-lined baking sheet in oven for 40 min.
Place butternut squash on a separate baking sheet and cook for 20 min.
Cook quinoa according to package directions (usually 1 cup quinoa with 2 cups of water in a rice cooker or pot on the stove until liquid has absorbed).
Wash, chop and dry kale. Slice and prepare other desired veggies, then mix with kale, olive oil, garlic and salt and pepper. Spread out on a baking sheet, and cook in the oven until veggies are warmed and roasted, about 10 min.
In the meantime, add ingredients under tahini dressing heading to a blender or food processor, then divide cooked quinoa among 4 bowls. Top with butternut squash, and additional tray of mixed veggies. Sprinkle fresh herbs overtop, and sliced avocado.
Take chickpeas out of the oven, and top each bowl with about 1/2 cup of them. Finish by drizzling tahini dressing overtop of bowls and serve immediately.