1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the chickpeas, broccoli, red bell pepper, sweet potato, and zucchini with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out in a single layer.
3. Roast the veggies and chickpeas in the oven for about 25-30 minutes, or until they are tender and slightly crispy. Stir halfway through cooking.
4. While the veggies are roasting, prepare the dressing. In a bowl, mix together tahini, maple syrup, Dijon mustard, lemon juice, and salt. Add water a little at a time until you reach your desired consistency.
5. Once the veggies and chickpeas are done roasting, remove them from the oven and let them cool slightly.
6. To assemble your bowls, start with a base of cooked quinoa or brown rice.
7. Top with the roasted veggies and chickpeas.
8. Drizzle the Maple Dijon Tahini Dressing over the top.
Your tasty Roasted Veggie & Chickpea Bowls are ready to enjoy! Dig in!
