Step 1: Prepare the Brussels Sprouts & Chickpeas

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts and chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Ensure everything is evenly coated.

Step 2: Roast the Vegetables

1. Spread the Brussels sprouts and chickpeas evenly on a baking sheet lined with parchment paper.
2. Roast for 20-25 minutes, flipping halfway, until the Brussels sprouts are crisp and golden, and the chickpeas are crunchy.

Step 3: Make the Maple Curry Tahini Dressing

1. While the vegetables are roasting, whisk together the tahini, maple syrup, lemon juice, curry powder, garlic, and salt in a bowl.
2. Gradually add water (1 tablespoon at a time) until the dressing reaches a smooth, pourable consistency.

Step 4: Assemble the Bowls

1. Divide the cooked quinoa or brown rice into bowls.
2. Top each bowl with a handful of baby spinach or mixed greens.
3. Add the roasted Brussels sprouts and chickpeas on top.

Step 5: Finish with Toppings

1. Drizzle the maple curry tahini dressing generously over the bowls.
2. Top with sliced avocado and pomegranate seeds for extra color and flavor (optional).
3. Sprinkle crushed pistachios over everything for a salty, crunchy finish.