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

Prep the veggies: Cut sweet potatoes into 1/2-inch cubes. Slice the red onion into wedges, bell pepper into strips, broccoli into florets, and zucchini into half-moons.

Season the vegetables: Toss with 2–3 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and a few grinds of pepper. Spread in a single layer on the pans.

Roast the vegetables: Bake for 22–28 minutes, tossing once halfway. You want edges caramelized and centers tender.

Crisp the chickpeas: Pat chickpeas dry with a clean towel. Toss with 1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Roast on a separate area of the pan for 18–22 minutes until golden and crisp.

Cook the grain base: While the oven works, prepare quinoa, brown rice, or farro according to package directions. Fluff and set aside.

Make the tahini dressing: In a bowl, whisk tahini, lemon juice and zest, minced garlic, maple syrup, a pinch of salt, and 2 tablespoons water. Add more water, a spoonful at a time, until it’s pourable. Taste and adjust sweetness, salt, or lemon.

Massage the greens (optional): If using kale or tougher greens, massage with a teaspoon of olive oil and a pinch of salt for 30 seconds to soften.

Assemble the bowls: Add a scoop of grains, a handful of greens, a generous portion of roasted veggies, and a pile of crispy chickpeas. Top with avocado slices and crunchy seeds.

Finish and serve: Drizzle with tahini dressing and sprinkle with chopped herbs. Add extra lemon or a pinch of flaky salt if you like.