Preheat the oven to 350°F (180°C). Prepare a baking tray.

Combine the olive oil and harissa in a bowl. Divide the mixture in two.

Toss the diced sweet potatoes with half of the harissa oil and a pinch of salt. Spread them out on the baking tray and place in the preheated oven for 20 minutes.

Toss the chickpeas with the remaining harissa oil. After the sweet potatoes have baked for 20 minutes, add the chickpeas to the same tray and continue to cook for another 20 minutes.

While the sweet potatoes and chickpeas are roasting, rinse the quinoa well under cold water and cook according to the packet instructions.

Prepare the kale by washing it thoroughly, removing the stems, and tearing it into bite-sized pieces. Massage the kale with a pinch of salt and 1/2 tsp of olive oil until it softens and reduces in volume.

For the dressing, blend all the ingredients (tahini, turmeric, agave, lemon juice, water as needed, and a pinch of salt) until smooth. You can also whisk them together in a bowl.

Once all the components are ready, divide the roasted sweet potatoes, chickpeas, cooked quinoa, massaged kale, defrosted edamame, diced avocado, and pumpkin seeds between 4 bowls. Drizzle the tahini-turmeric dressing over each bowl and enjoy your nutritious and delicious Power Bowl!