Preheat oven to 350°F. On a baking sheet lined with parchment paper, toss the peas with a drizzle of olive oil, salt, and pepper. Roast in the preheated oven until tender and slightly caramelized, about 15-20 minutes. While the peas are roasting, prepare the other vegetables. To assemble the rainbow bowl, start with a base of fresh spinach. Top with sliced avocado, roasted peas, edamame, chopped heirloom tomatoes, and sliced cucumbers. Drizzle generously with tahini before serving.
