Step 1: Prepare the roasted chickpeas

1. Preheat your oven to 400°F (200°C).
2. Spread the rinsed chickpeas on a clean kitchen towel or paper towel and pat them dry. Removing excess moisture helps them crisp up in the oven.
3. In a medium bowl, toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until well coated.
4. Spread the chickpeas on a baking sheet in a single layer.
5. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the chickpeas are golden brown and crispy.

Step 2: Make the maple tahini dressing

1. In a small bowl, whisk together the tahini, maple syrup, lemon juice, minced garlic, and a pinch of salt.
2. Slowly add water, 1 tablespoon at a time, until you reach your desired consistency. The dressing should be creamy but pourable.
3. Taste and adjust seasoning if needed, adding more lemon juice for acidity or maple syrup for sweetness.

Step 3: Prepare the quinoa

1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. In a saucepan, combine 1 cup of quinoa with 2 cups of water or vegetable broth. Bring to a boil.
3. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and all the liquid is absorbed.
4. Fluff the quinoa with a fork and set aside.

Step 4: Assemble the Buddha Bowl

1. Begin by placing a generous scoop of cooked quinoa in the bottom of your bowl as the base.
2. Arrange the spinach or mixed greens, shredded carrots, cucumber slices, and avocado slices on top of the quinoa in sections.
3. Add a spoonful of roasted chickpeas to the bowl.

Step 5: Drizzle the dressing and garnish

1. Drizzle the Buddha Bowl with the maple tahini dressing, ensuring all ingredients get a good coating of the flavorful sauce.
2. Sprinkle sesame seeds or hemp seeds on top for added crunch and nutrition.
3. If you’re using pickled red onions, add them as a tangy finishing touch.