Step 1: Preheat and Prep the Vegetables
Preheat your oven to 400°F (200°C). Start by prepping your veggies. Chop the zucchini, red bell pepper, and sweet potato into bite-sized pieces. Cut the broccoli into small florets. Ensure your chickpeas are well-drained and patted dry with a paper towel to help them crisp up during roasting.

Step 2: Season and Roast the Veggies and Chickpeas
On a large baking sheet, spread the vegetables and chickpeas in an even layer. Drizzle with olive oil, and sprinkle with smoked paprika, ground cumin, garlic powder, salt, and pepper. Toss everything together so the spices and oil coat the veggies and chickpeas evenly. Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the veggies are tender and the chickpeas are crispy.

Step 3: Prepare the Sesame Ginger Tahini Dressing
While the veggies are roasting, make the dressing. In a small mixing bowl, combine the tahini, sesame oil, rice vinegar, soy sauce, freshly grated ginger, honey or maple syrup, and lemon juice. Whisk until smooth and creamy. If the dressing is too thick, add 1-2 tablespoons of water to reach your desired consistency.

Step 4: Toast the Sesame Seeds
In a small dry skillet over medium heat, toast the sesame seeds until they are golden brown and fragrant, about 2-3 minutes. Be sure to stir them frequently to avoid burning. Set aside.

Step 5: Assemble the Bowls
Once the veggies and chickpeas are roasted, it’s time to assemble the bowls. Divide the roasted veggies and chickpeas between two bowls. Drizzle generously with the sesame ginger tahini dressing. Top each bowl with shredded carrots, toasted sesame seeds, and fresh cilantro if using.