On a large sheet pan, spread out your chopped broccoli, cubed butternut squash, and drained garbanzo beans. Drizzle them with avocado oil and toss everything together until they're evenly coated. Season generously with salt and pepper.
Place sheet pan into the preheated oven and roast for about 25 minutes, tossing them halfway through to ensure even cooking.
Meanwhile, warm up a skillet over medium heat. Give it a quick spray with cooking spray to prevent any sticking. Slice chicken sausage links into disks and place them onto the warm skillet. Cook them for 2-3 minutes per side until they turn gloriously golden brown and sizzling.
Make tahini sauce by combining the tahini, maple syrup, juice from half a lemon, and 2-4 tablespoons of hot water in a small bowl. Whisk to combine.
Assemble your Buddha bowls by dividing the roasted veggies and chicken sausages between 2-3 bowls. Drizzle with tahini sauce and enjoy!