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PdfAdd 300g rinsed quinoa and 480 mL water to the Zojirushi Rice Cooker. Start on the white rice setting.
Preheat the oven to 375°F. Line two sheet pans with parchment paper.
Toss cubed sweet potato and beets with EVOO, salt, and black pepper. Spread in a single layer on one sheet pan.
Roast the sweet potato and beets for 45 min total, flipping at the 20 min mark.
While Pan 1 roasts, toss cauliflower florets, red onion wedges, and halved cherry tomatoes with EVOO, salt, and black pepper.
At the 20 min mark of Pan 1, slide Pan 2 into the oven on the upper rack. Roast for 25 min.
Pat drained chickpeas very dry and toss with EVOO, smoked paprika, cumin, and salt. Spread in the air crisp basket.
Air Crisp the chickpeas at 375°F for 18 min, shaking the basket at 10 min.
Whisk together tahini, lemon juice, EVOO, garlic flower paste, and a pinch of salt. Adjust consistency with water.
For each bowl, layer cooked quinoa, roasted vegetables, air-crisped chickpeas, fresh layer of arugula, sliced radish, sliced avocado, tahini-lemon drizzle, and garnish with chopped coriander and sliced scallion greens.