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Preheat your oven to 400°F (200°C).
Prepare the Roasted Veggies and Chickpeas:
Spread chickpeas, sweet potatoes, zucchini, bell pepper, and red onion on a baking sheet.
Drizzle with olive oil, then sprinkle with paprika, garlic powder, salt, and pepper.
Toss everything to coat evenly.
Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and chickpeas are slightly crispy.
Prepare the Quinoa:
While the veggies are roasting, cook the quinoa if not already prepared. Set aside.
Make the Maple Dijon Tahini Dressing:
In a bowl, whisk together tahini, lemon juice, maple syrup, Dijon mustard, water, and a pinch of salt until smooth. Add more water if needed to reach your desired consistency.
Assemble the Bowls:
Start with a base of cooked quinoa in each bowl.
Top with the roasted veggies and chickpeas.
Drizzle with the Maple Dijon Tahini Dressing and sprinkle with fresh parsley.
Serving and Storage Tips:
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