Preheat your oven to 400°F (200°C).

Peel and cube the sweet potatoes into bite-sized pieces. In a bowl, toss them with olive oil, garlic powder, paprika, salt, and pepper.

Spread the seasoned cubes onto a baking sheet in a single layer. Roast in the oven for 25-30 minutes until they are tender and slightly caramelized.

While the sweet potatoes are roasting, season the chicken breasts with salt and pepper. Cook them on a grill or in a pan over medium heat for approximately 6-7 minutes on each side until fully cooked.

Steam or sauté the broccoli florets for about 4-5 minutes for steaming or 3-4 minutes for sautéing.

In a small bowl, mix tahini with a little water, salt, and fresh lemon juice to achieve your preferred sauce consistency.

In meal prep containers or serving bowls, layer the cooked quinoa, roasted sweet potatoes, sliced chicken, and broccoli. Drizzle generously with tahini sauce right before serving.