Preheat your oven to 400°F (200°C).

Chop the cauliflower into bite-sized florets and drizzle with lemon juice and olive oil, then sprinkle with salt and pepper. Roast for about 30 minutes.

Steam the broccoli for 4-5 minutes until bright green and tender-crisp.

Whisk together tahini, lemon juice, garlic powder, and a pinch of salt in a bowl. Add water until smooth.

In bowls, layer fresh spinach, roasted cauliflower, steamed broccoli, and avocado slices. Top with pepitas, sesame, and hemp seeds.

Drizzle with tahini dressing and add hot sauce if desired, then toss gently to combine.