Let’s break down the process into easy-to-follow steps.

Step 1: Preheat and Prepare. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Season Sweet Potatoes. Toss the diced sweet potato with half of the olive oil, paprika, salt, and pepper. Spread them out on one side of the baking sheet.

Step 3: Season Chickpeas. Toss the drained and rinsed chickpeas with the remaining olive oil, cumin, salt, and pepper. Spread them out on the other side of the baking sheet.

Step 4: Roast. Roast the sweet potatoes and chickpeas for about 25-30 minutes, or until the sweet potatoes are tender and slightly crispy, and the chickpeas are also crispy. You might want to stir or flip them halfway through for even cooking.

Step 5: Make Tahini Dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water until smooth. Adjust the consistency with more water if needed. You want a pourable, but not too runny, dressing.

Step 6: Assemble Bowls. Assemble the Buddha bowls by placing the mixed greens in individual bowls. Top with the roasted sweet potatoes, roasted chickpeas, and avocado slices.

Step 7: Drizzle and Serve. Drizzle the tahini dressing over the bowls before serving.

These instructions are clear and easy.