Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2: Roast the Sweet Potatoes and Beets

Toss the diced sweet potatoes and beets with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in an even layer on the baking sheet and roast for 35-40 minutes, flipping halfway through, until they are tender and lightly caramelized.

Step 3: Roast the Chickpeas

In the last 15 minutes of roasting the vegetables, spread the chickpeas on a separate baking sheet, drizzle with a little olive oil, and season with salt and pepper. Roast the chickpeas until crispy, about 15 minutes.

Step 4: Prepare the Quinoa or Rice

While the vegetables and chickpeas are roasting, cook the quinoa or brown rice according to the package instructions. Fluff the cooked grains with a fork and set aside.

Step 5: Make the Lemon-Tahini Dressing

In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and maple syrup (if using). Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency. Season with salt and pepper to taste.

Step 6: Assemble the Buddha Bowl

In four serving bowls, divide the cooked quinoa or rice as the base. Top each bowl with an even amount of roasted sweet potatoes, beets, sliced avocado, and crispy chickpeas. Drizzle generously with the lemon-tahini dressing and garnish with fresh parsley.