Begin by preparing quinoa according to package instructions. Set aside.
Roast the sweet potato cubes in the oven at 400°F (200°C) with a drizzle of olive oil, salt, and pepper until tender and slightly caramelized.
Assemble the Buddha Bowl by placing cooked quinoa at the base. Arrange the roasted sweet potato, avocado slices, cherry tomatoes, cucumber, chickpeas, mixed greens, and red cabbage attractively over the quinoa.
Dollop hummus on top and drizzle with tahini dressing.
Sprinkle sesame seeds over the bowl for an added crunch and flavor, if desired.
Season with salt and pepper to taste.