Cook the quinoa: Rinse 1.5 cups quinoa under cold water. Add to a pot with 3 cups water and a pinch of salt. Bring to a boil, cover, and simmer 15 minutes. Turn off heat and let steam 5 minutes, then fluff with a fork.

Preheat and prep: Heat the oven to 425°F (220°C). Line two sheet pans with parchment for easy cleanup.

Chop the veggies: Dice 2 medium sweet potatoes into 1/2-inch cubes. Cut 1 red bell pepper into strips, 1 small red onion into wedges, and chop 1 small head of broccoli into florets.

Season and roast veggies: Toss veggies with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon salt, and black pepper. Spread on one sheet pan in a single layer. Roast 25–30 minutes, stirring once, until tender and browned at the edges.

Roast the chickpeas: Pat rinsed chickpeas dry with a towel. Toss with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, salt, and pepper. Spread on the second sheet pan. Roast 18–22 minutes, shaking halfway, until lightly crisp.

Make the tahini-lime dressing: In a bowl, whisk 1/3 cup tahini, juice of 1–2 limes (about 3–4 tablespoons), 1 tablespoon maple syrup, 1 small grated garlic clove, 1–3 tablespoons water (to thin), 1/4 teaspoon salt, and black pepper. Aim for pourable but creamy. Adjust acidity and sweetness to taste.

Prep fresh elements: Halve 1 cup cherry tomatoes, dice 1/2 large cucumber, and roughly chop 1/4 cup fresh parsley or cilantro.

Build the bowls: Divide quinoa among 4–5 meal prep containers. Add a handful of spinach or arugula to each. Top with roasted veggies and chickpeas. Add tomatoes and cucumber.

Finish and store: Drizzle a little dressing over each bowl or pack it in a separate container. Sprinkle with herbs and pumpkin seeds. If using, add sliced avocado right before eating.

Reheat or enjoy cold: These bowls are great cold or warmed briefly. Add extra dressing and a squeeze of lime when serving.