Step 1: Prepare the Beets

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper.
• Peel and dice the beets into small cubes. Toss them with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread them evenly on the baking sheet.
• Roast the beets in the preheated oven for 35-40 minutes, flipping halfway through, until tender and slightly caramelized.

Step 2: Roast the Chickpeas

• While the beets are roasting, prepare the chickpeas. After rinsing and draining the chickpeas, pat them dry with a clean kitchen towel.
• In a bowl, toss the chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
• Spread the seasoned chickpeas on a separate baking sheet and roast them for 20-25 minutes, until they are crispy and golden. Stir halfway through cooking to ensure even crispness.

Step 3: Prepare the Maple Dijon Tahini Dressing

• In a small mixing bowl, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, and a pinch of salt and pepper.
• Add water gradually, one tablespoon at a time, until the dressing reaches your desired consistency. It should be creamy but pourable. Taste and adjust seasonings if needed.

Step 4: Assemble the Bowl

• Once the beets and chickpeas are roasted to perfection, it’s time to assemble your bowl. Start by placing a generous handful of fresh arugula at the bottom of each bowl.
• Top the arugula with roasted beets and chickpeas.

Step 5: Add Toppings and Dressing

• Crumble goat cheese over the top of the bowl for a creamy contrast to the earthy flavors.
• Drizzle the Maple Dijon Tahini dressing generously over the bowl.
• For an extra pop of flavor and color, garnish with additional arugula or microgreens.