Step 1: Roast the Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Place the diced sweet potatoes on a baking sheet.
3. Drizzle with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
4. Toss to coat evenly, spreading the sweet potatoes out in a single layer.
5. Roast for 25-30 minutes, flipping halfway through, until they are caramelized and tender.

Step 2: Make the Crispy Chickpeas

1. While the sweet potatoes are roasting, pat the rinsed chickpeas dry with a paper towel.
2. Heat olive oil in a skillet over medium heat.
3. Add the chickpeas and cook for 8-10 minutes, stirring occasionally, until they are golden brown and crispy.
4. Sprinkle with cumin, paprika, garlic powder, and salt. Cook for 1-2 more minutes to let the spices coat the chickpeas evenly.
5. Remove from heat and set aside.

Step 3: Prepare the Spicy Maple Tahini Sauce

1. In a small bowl, whisk together tahini, maple syrup, lemon juice, and Sriracha.
2. Gradually add warm water, whisking until the sauce reaches your desired consistency.
3. Taste and adjust seasoning, adding more Sriracha if you want extra heat.

Step 4: Assemble the Grain Bowls

1. Start with a base of cooked quinoa, farro, or brown rice in each bowl.
2. Add a handful of mixed greens on top of the grains.
3. Arrange the roasted sweet potatoes, crispy chickpeas, sliced avocado, and cucumber ribbons on top.

Step 5: Finish with Toppings

1. Drizzle the spicy maple tahini sauce generously over the bowl.
2. Add a swirl of Sriracha for extra heat, if desired.
3. Sprinkle toasted sesame seeds for a nutty crunch.