Step 1: Prepare the Brussels Sprouts and Chickpeas

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the halved Brussels sprouts and chickpeas with olive oil, smoked paprika, cumin, salt, and black pepper.
3. Spread everything into a single layer on the baking sheet to ensure even roasting.

Step 2: Roast the Brussels Sprouts and Chickpeas

1. Roast in the preheated oven for 20-25 minutes, stirring halfway through to promote even browning.
2. The Brussels sprouts should turn golden brown with crisp edges, and the chickpeas will become crunchy.

Step 3: Make the Maple Curry Tahini Sauce

1. In a small bowl, whisk together the tahini, maple syrup, curry powder, lemon juice, minced garlic, and salt.
2. Add warm water gradually, whisking until you achieve a smooth, pourable consistency. If it’s too thick, add a bit more water as needed.

Step 4: Assemble the Bowls

1. Start by adding a base of cooked quinoa or brown rice to each bowl.
2. Top with the roasted Brussels sprouts and chickpeas.
3. Add a handful of mixed greens (like arugula or spinach) if desired.

Step 5: Add the Finishing Touches

1. Drizzle the Maple Curry Tahini Sauce generously over the vegetables and grains.
2. Sprinkle the bowls with crushed pistachios for a crunchy, salty finish.
3. Optionally, garnish with avocado slices or pomegranate seeds for added texture and color.