Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper for easy cleanup.

Step 2: Prepare the Vegetables

Place the diced sweet potato, red bell pepper, zucchini, red onion, and broccoli florets on one baking sheet. On the second sheet, spread out the chickpeas.

Step 3: Season and Roast

Drizzle the vegetables with 1 tablespoon of olive oil and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Toss to coat evenly.
Drizzle the chickpeas with the remaining olive oil and season with smoked paprika, garlic powder, salt, and pepper. Toss until fully coated.
Roast both baking sheets in the oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized, and the chickpeas are crispy.

Step 4: Cook the Grains

While the vegetables are roasting, cook your chosen grain (quinoa, rice, or farro) according to package instructions. Fluff with a fork and set aside.

Step 5: Make the Dressing

In a small bowl, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, salt, and pepper. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.

Step 6: Assemble the Bowls

Divide the cooked grains among four bowls. Top each with an equal portion of roasted vegetables and chickpeas. Drizzle generously with the Maple Dijon Tahini Dressing.

Step 7: Garnish and Serve

Garnish with fresh parsley, pomegranate seeds, or crushed nuts for added flavor and texture. Serve warm or at room temperature.