Step 1: Preheat the Oven

• Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the Vegetables

• In a large mixing bowl, toss the diced sweet potatoes, red bell pepper, zucchini, red onion, cherry tomatoes, and broccoli florets with 2 tablespoons of olive oil. Sprinkle with garlic powder, smoked paprika, cumin, salt, and pepper. Mix until the vegetables are evenly coated with the seasonings.

Step 3: Roast the Vegetables

• Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through cooking to ensure even roasting.

Step 4: Prepare the Chickpeas

• While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the drained chickpeas to the skillet and sprinkle with a pinch of salt, pepper, and a dash of smoked paprika. Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are slightly crispy.

Step 5: Make the Maple Dijon Dressing

• In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, minced garlic, salt, pepper, and lemon juice (if using). Adjust seasoning to taste. The dressing should be creamy, tangy, and slightly sweet.

Step 6: Assemble the Bowls

• In serving bowls, start by adding a base of cooked quinoa, brown rice, or mixed greens. Arrange the roasted vegetables and crispy chickpeas on top. Drizzle generously with the Maple Dijon Dressing. Garnish with chopped fresh parsley and roasted seeds if desired.