For the Roasted Vegetables:

• 1 small sweet potato, peeled and cubed
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 1 small red onion, cut into wedges
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika (optional)

For the Green Tahini Sauce:

• 1/3 cup tahini
• 1/2 cup fresh parsley or cilantro, packed
• 1 clove garlic
• 2 tablespoons lemon juice
• 1/4 cup water (more as needed to thin)
• Salt, to taste

For the Bowls:

• 2 cups cooked quinoa or rice
• 1/2 cup canned chickpeas, drained and rinsed
• 1 avocado, sliced
• 2 tablespoons pumpkin seeds or toasted almonds (optional)
• Extra herbs or microgreens, for garnish