Step 1: Prepare the Broccoli and Chickpeas

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the broccoli florets with 1 tablespoon of olive oil, salt, and black pepper. Arrange them on one side of the baking sheet.
3. In the same bowl, mix the chickpeas with 1 tablespoon of olive oil, smoked paprika, ground cumin, salt, and black pepper. Spread them on the other side of the baking sheet.
4. Roast for 20-25 minutes, or until the broccoli is tender and lightly browned, and the chickpeas are crispy.

Step 2: Cook the Quinoa

1. While the broccoli and chickpeas are roasting, cook the quinoa. Rinse ½ cup of quinoa under cold water.
2. In a medium saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Step 3: Prepare the Lemon Tahini Dressing

1. In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, and maple syrup.
2. Gradually add water, 1 tablespoon at a time, until you reach a smooth and pourable consistency.
3. Season with salt and black pepper to taste.

Step 4: Assemble the Power Bowl

1. In a large serving bowl or individual bowls, arrange a layer of mixed greens as the base.
2. Add a scoop of cooked quinoa, followed by the roasted broccoli, crispy chickpeas, halved cherry tomatoes, avocado slices, and thinly sliced red onion.
3. Drizzle the lemon tahini dressing generously over the top.
4. Sprinkle with sunflower seeds and garnish with chopped fresh parsley or cilantro.

Step 5: Serve

1. Serve the power bowl immediately while the roasted vegetables are warm.
2. You can serve with extra lemon wedges on the side for an extra zing.