Cook the quinoa: Rinse quinoa under cold water for 30 seconds to remove bitterness. In a pot, combine quinoa, water or broth, and a pinch of salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.

Preheat and prep: Heat your oven to 425°F (220°C). Line a baking sheet with parchment for easier cleanup.

Roast the vegetables: Toss sweet potato, bell pepper, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread in an even layer. Roast for 20–25 minutes, stirring once, until tender and lightly caramelized.

Crisp the chickpeas: Pat chickpeas dry. Toss with olive oil, garlic powder, chili powder, and salt. Add to the baking sheet during the last 15 minutes of roasting, or roast on a separate tray until slightly crisp.

Make the dressing: In a small bowl, whisk tahini, lemon juice, maple syrup, and garlic. Add warm water a little at a time until it’s pourable. Season with salt and pepper. Aim for a silky, spoonable consistency.

Prep fresh add-ins: Halve tomatoes, dice cucumber, slice avocado, and rinse your greens. Chop herbs if using.

Assemble the bowls: Divide quinoa among bowls. Top with roasted vegetables, chickpeas, spinach or greens, tomatoes, and cucumber. Add avocado slices and sprinkle with pumpkin seeds. Drizzle generously with the lemon-tahini dressing. Finish with chopped parsley or cilantro.

Taste and adjust: Add a squeeze of lemon, a pinch more salt, or extra dressing if needed. Serve warm or at room temperature.