For the Bowls:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 small sweet potato, peeled and cubed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and black pepper to taste
• 2 cups cooked quinoa or brown rice
• 1 avocado, sliced
• 1/4 cup chopped fresh parsley or cilantro (optional for garnish)

For the Maple Dijon Tahini Dressing:

• 1/4 cup tahini
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 2–3 tablespoons warm water (to thin)
• Salt and pepper to taste