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Pre-heat oven to 200°C.
Line two trays with parchment paper.
Add the sweet potato to one tray and add the olive oil, salt, pepper, onion powder and paprika, then toss to coat.
Add the chickpeas to the other tray and add the olive oil, salt, pepper, paprika and garlic/onion powder, and toss to coat.
Place both trays in the oven (sweet potatoes on top rack) and bake for 35 minutes.
In the meantime, add the arugula to a bowl along with the lemon juice and toss.
When the potatoes and chickpeas are ready, add the tahini in the bottom of the bowls, then top with quinoa, arugula, sweet potato, chickpeas, red onion, avocado, pomegranate and sesame seeds.