Preheat your oven to 425°F (220°C). Rinse 1 cup of quinoa under cold water using a fine mesh sieve to remove its natural bitterness.
In a large bowl, toss the peeled and diced sweet potato, carrot, diced bell pepper, and chopped onion with 2 tablespoons of olive oil, salt, and pepper.
Spread the veggies evenly on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized on the edges.
While the vegetables roast, bring 2 cups of vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until broth is absorbed. Remove from heat and fluff with a fork.
In a small bowl, whisk together 1/4 cup tahini, 3 tablespoons maple syrup, 1 tablespoon lemon juice, 2 minced garlic cloves, and 1/4 cup water until smooth and creamy. Adjust consistency with more water if needed.
In serving bowls, layer the fluffy quinoa and top generously with the roasted winter veggies. Drizzle with the maple tahini sauce and garnish with freshly chopped parsley.
Serve warm or at room temperature, optionally with a crisp green salad or warm flatbread.
