Step 1: Prepare the Vegetables

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes, Brussels sprouts, carrots, red onion, and beet with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Spread the vegetables evenly on the baking sheet. Roast in the oven for 25-30 minutes, turning halfway through, until tender and caramelized.

Step 2: Make the Maple Dijon Chickpeas

1. While the vegetables are roasting, prepare the chickpeas. In a medium bowl, whisk together the olive oil, Dijon mustard, maple syrup, apple cider vinegar, smoked paprika, salt, and pepper.
2. Add the chickpeas to the bowl and toss until evenly coated.
3. Spread the chickpeas on a separate baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, shaking the pan halfway through, until crispy and golden.

Step 3: Prepare the Rosemary Drizzle

1. In a small skillet, heat the olive oil over medium heat.
2. Add the minced garlic and rosemary. Sauté for 1-2 minutes until fragrant, but be careful not to burn the garlic.
3. Remove from heat and stir in the lemon juice and a pinch of salt. Set aside.

Step 4: Assemble the Veggie Bowl

1. In a large bowl or on a serving platter, create a base with mixed greens.
2. Add the roasted vegetables in sections, followed by the crispy maple Dijon chickpeas.
3. Place the burrata cheese in the center of the bowl. Gently tear it open so the creamy interior oozes out.

Step 5: Add the Finishing Touches

1. Drizzle the rosemary oil over the entire bowl, making sure to coat the burrata well.
2. Sprinkle with pomegranate seeds and chopped walnuts or pecans for an extra crunch and burst of sweetness.
3. Serve immediately while the veggies are warm, and enjoy the blend of flavors and textures in every bite.