Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the diced beets and cubed sweet potatoes in a mixing bowl. Drizzle with olive oil, then sprinkle with half the salt, half the pepper, and smoked paprika.
3. Spread the vegetables in an even layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the beets are slightly caramelized. Remove from the oven and set aside.

Step 2: Prepare the Quinoa or Brown Rice

1. While the vegetables roast, prepare the quinoa or brown rice according to package instructions. Once cooked, fluff with a fork and set aside.

Step 3: Prepare the Chickpeas

1. To add a bit of crunch, you can roast the chickpeas as well. Toss the drained chickpeas with a little olive oil, salt, and pepper, then spread them on a baking sheet and roast for 10-12 minutes until crispy.

Step 4: Make the Ranch Dressing

1. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, dill, parsley, and minced garlic.
2. Season with salt and pepper, and add water a tablespoon at a time to reach your desired dressing consistency.
3. Taste and adjust the seasonings as needed.

Step 5: Assemble the Buddha Bowl

1. In each serving bowl, add a base layer of baby spinach or mixed greens.
2. Add a portion of quinoa or brown rice, followed by roasted beets, sweet potatoes, and roasted chickpeas.
3. Arrange the avocado slices, julienned carrot, and radish slices around the bowl.
4. Drizzle the homemade ranch dressing over the top, or serve on the side.
5. Sprinkle with pumpkin or sunflower seeds, if desired.