# What You’ll Need:
→ Roasted Chickpeas
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon ground cumin
05 - 0.5 teaspoon garlic powder
06 - 0.25 teaspoon salt
07 - 0.25 teaspoon black pepper
→ Roasted Vegetables
08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, cut into strips
10 - 1 small red onion, cut into wedges
11 - 1 small zucchini, sliced
12 - 2 tablespoons olive oil
13 - 0.5 teaspoon salt
14 - 0.25 teaspoon black pepper
→ Grains
15 - 1 cup cooked quinoa
→ Tahini Dressing
16 - 0.25 cup tahini
17 - 2 tablespoons fresh lemon juice
18 - 1 tablespoon maple syrup
19 - 1 clove garlic, minced
20 - 3 to 4 tablespoons water
21 - 0.25 teaspoon salt
→ For Assembly
22 - 2 cups baby spinach or mixed greens
23 - 1 avocado, sliced
24 - Fresh parsley or cilantro, chopped
# Directions:
01 - Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a clean towel. In a mixing bowl, toss chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread on one baking sheet in a single even layer.
03 - In a separate bowl, toss sweet potato, red bell pepper, red onion, and zucchini with 2 tablespoons olive oil, salt, and pepper. Spread on the second baking sheet.
04 - Roast both trays for 25 to 30 minutes, stirring halfway through cooking, until chickpeas are crispy and vegetables are tender with light caramelization.
05 - Prepare grains according to package instructions if not already cooked. Set aside.
06 - Whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and water in a small bowl until achieving a creamy, pourable consistency.
07 - Divide greens evenly among four serving bowls. Top each with cooked grains, roasted vegetables, roasted chickpeas, and avocado slices. Drizzle generously with tahini dressing and garnish with fresh herbs if desired.
