# 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 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon salt
07 - 1/4 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 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Grains
15 - 1 cup cooked quinoa or brown rice
→ Tahini Dressing
16 - 1/4 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 - 1/4 teaspoon salt
→ Serving
22 - 2 cups baby spinach or mixed greens
23 - 1 avocado, sliced
24 - Fresh parsley or cilantro, chopped (optional)
# How to Make It:
01 - Preheat oven to 425°F and line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a clean towel. In a bowl, toss chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in an even layer on one prepared baking sheet.
03 - In a separate bowl, combine sweet potato, bell pepper, red onion, and zucchini with 2 tablespoons olive oil, salt, and pepper. Distribute evenly on the second baking sheet.
04 - Place both baking sheets in preheated oven for 25 to 30 minutes, stirring halfway through cooking. Chickpeas should become crispy and vegetables should be tender with light caramelization.
05 - While roasting, prepare grains according to package instructions if not already cooked.
06 - Whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add water until reaching desired creamy, pourable consistency.
07 - Divide greens evenly among four bowls. Layer with cooked grains, roasted vegetables, roasted chickpeas, and avocado slices. Drizzle tahini dressing generously and garnish with fresh herbs if desired.
