1. Prepare the quinoa according to package instructions. Set aside.
2. Roast sweet potatoes in a preheated oven at 400°F (200°C) for 20 minutes or until tender.
3. Steam broccoli florets for 5 minutes until bright green and slightly tender.
4. In a bowl, assemble the cooked quinoa, roasted sweet potatoes, steamed broccoli, shredded carrots, and avocado slices.
5. Drizzle with tahini dressing and season with salt and pepper to taste. Serve immediately.