Step 1: Cook the Grains

1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. In a medium saucepan, combine 1 cup of quinoa with 1 1/2 cups of water or vegetable broth. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
4. Fluff with a fork and set aside.

Step 2: Roast the Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potato, bell pepper, zucchini, and red onion with olive oil, smoked paprika, ground cumin, salt, and black pepper until well coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, turning them halfway through for even cooking.
4. Remove from the oven and set aside.

Step 3: Prepare the Chickpeas

1. While the vegetables are roasting, heat a small skillet over medium heat.
2. Add the drained chickpeas to the skillet and sprinkle with a pinch of smoked paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until they become slightly crispy.
3. Remove from heat and set aside.

Step 4: Make the Tahini-Miso Dressing

1. In a small mixing bowl, combine the tahini, miso paste, lemon juice, rice vinegar, soy sauce, maple syrup, minced garlic, and grated ginger.
2. Whisk until smooth and creamy, adding 3-4 tablespoons of warm water to reach the desired consistency. Adjust seasoning with a pinch of salt if necessary.
3. Set the dressing aside.

Step 5: Assemble the Grain Bowl

1. In a large bowl or individual serving bowls, arrange a base layer of cooked quinoa.
2. Add a generous portion of roasted vegetables, followed by a handful of fresh spinach or kale.
3. Top with the crispy chickpeas and a drizzle of tahini-miso dressing.
4. Sprinkle with chopped cilantro for added freshness (if using).