Preheat the oven to 180 degrees celsius/375 Fahrenheit.
Add your sliced scallions to a bowl of iced water. Set aside, they will curl into beautiful crisp swirls while you prepare the other ingredients.
Slice off the skin and scoop out the seeds of the pumpkin. Cut into 2cm cubes and arrange on a baking tray. Toss with oil, crushed garlic, ½ tsp salt and paprika. Roast in the oven for 25 minutes or until soft and slightly browned.
Add the kale, shredded cabbage and ½ tsp salt to a small bowl and massage gently with clean hands until the kale is softened a little. Dip each avocado quarter in the seeds to coat.
To make chickpeas: In a medium bowl, toss chickpeas with spices and flour until evenly coated. Heat the oil in a large frying pan on medium heat. Add the chickpeas and cook until fragrant and golden brown, approximately 5-10 minutes. Remove from heat and set aside.
To make tahini sauce: Add all ingredients except the water to a small bowl and mix to combine. Gradually add the water, 1 tablespoon at a time, until the sauce is the desired drizzling consistency.
Assemble the bowls: Divide the vegetables, avocado and chickpeas across 4 bowls evenly. Arrange each ingredient alongside the next to create a beautiful, colourful display. Top with a lemon quarter, curled scallions and either drizzle the sauce over the bowls or serve separately in its own small bowl.
*If quinoa is too expensive or not available, this could be substituted for another grain such as brown rice, buckwheat, farro, millet etc.