Step 1: Prep the Vegetables and Chickpeas

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Place the cauliflower, sweet potatoes, red bell pepper, zucchini, red onion, and chickpeas on the prepared baking sheet.
3. Drizzle the olive oil over the vegetables and chickpeas. Sprinkle with garlic powder, smoked paprika, cumin, salt, and pepper. Toss everything together until well-coated, then spread out in an even layer.

Step 2: Roast the Veggies and Chickpeas

4. Roast in the oven for 25-30 minutes, flipping halfway through, until the veggies are tender and slightly caramelized, and the chickpeas are crispy.

Step 3: Prepare the Maple Dijon Tahini Dressing

5. In a medium bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, minced garlic, salt, and pepper. Add water gradually, one tablespoon at a time, until you reach a smooth, pourable consistency.
6. Taste and adjust seasoning if necessary. The dressing should be tangy with a hint of sweetness.

Step 4: Assemble the Bowl

7. Divide the cooked quinoa or rice among serving bowls.
8. Top with an even portion of the roasted veggies and chickpeas.
9. Drizzle the maple Dijon tahini dressing over the bowls.
10. Garnish with chopped fresh parsley or cilantro, crumbled feta (if using), and roasted pumpkin or sunflower seeds for extra crunch.

COOKING Note:

• Roasting Tip: For perfectly caramelized vegetables, avoid overcrowding the baking sheet. Use two sheets if necessary, as this allows the vegetables to roast evenly rather than steam.
• Chickpea Tip: Make sure the chickpeas are well-dried before roasting. This ensures they get crispy in the oven.