Combine all the ingredients for the pesto together in a food processor or blender and pulse until smooth.

Store in an air-tight container in fridge for up to a week.

Cook pasta according to package instructions, drain and set aside.

In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add the broccoli and brussels sprouts. Cook for 6 - 7 minutes, stirring often. Once the edges begin to brown, reduce heat to medium low.

Add about 1/2 inch of water and cover pan with a lid. Allow to steam for about 10 minutes, turning occasionally until tender. Add a bit more time and more water as needed until as tender as you like. Pour the veggies onto a separate plate and keep covered with an inverted plate to stay warm.

In same pan, add the zucchini noodles and place over medium heat. Stir over heat for 3 to 4 minutes just until hot. Pour the zucchini noodles onto a separate plate and add the edamame to the pan to heat for about 2 minutes. Once warm it's time to assemble the bowls.

To assemble, add some fresh spinach to the base of however many bowls you are making. Add the pasta, steamed veggies, zucchini noodles, edamame, and avocado. Top with tahini pesto and serve. (Alternatively everything can be served cold for an on the go lunch)