Step 1: Cook the Quinoa

1. In a saucepan, combine quinoa, water or vegetable broth, and salt.
2. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and the quinoa is fluffy.
3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Step 2: Prepare the Vegetables

1. In a bowl, toss the sliced bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper.
2. Preheat a grill or grill pan over medium heat.

Step 3: Grill the Vegetables

1. Place the vegetables on the grill in a single layer.
2. Grill for 3-4 minutes per side until they have a nice char and are tender.
3. Remove from the grill and set aside.

Step 4: Make the Sriracha Tahini Dressing

1. In a small bowl, whisk together tahini, Sriracha, lemon juice, maple syrup (or honey), and salt.
2. Gradually add water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust spice levels as desired.

Step 5: Assemble the Quinoa Bowls

1. Start with a base of cooked quinoa in each bowl.
2. Add the grilled vegetables on top.
3. Drizzle generously with the Sriracha tahini dressing.

Step 6: Add the Toppings

1. Top each bowl with sliced avocado.
2. Sprinkle with sesame seeds for added crunch and visual appeal.