Preparation:

Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper or lightly grease them to prevent sticking.

Step 2: Prepare the Chickpeas and Vegetables
In a large bowl, toss the drained chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread them evenly on one of the prepared baking sheets. In the same bowl, add the sweet potatoes, bell pepper, zucchini, broccoli, and red onion. Drizzle with the remaining olive oil, season with salt and pepper, and toss to coat the vegetables evenly.

Step 3: Roast the Chickpeas and Vegetables
Place the baking sheets in the oven. Roast the chickpeas for about 25-30 minutes, shaking the pan halfway through to ensure even cooking. For the vegetables, roast them for 20-25 minutes or until they are tender and slightly caramelized at the edges. Keep an eye on the vegetables to prevent burning.

Step 4: Prepare the Maple Dijon Cream Sauce
While the chickpeas and vegetables are roasting, prepare the Maple Dijon cream sauce. In a small bowl, whisk together the Dijon mustard, maple syrup, tahini, lemon juice, minced garlic, and water. If the sauce is too thick, add a little more water until you reach your desired consistency. Season with salt and pepper to taste.

Step 5: Assemble the Bowl
Once the vegetables and chickpeas are roasted, it’s time to assemble your bowls. Start by placing a generous handful of mixed greens at the bottom of each bowl. Add a scoop of quinoa if using. Next, top the greens with the roasted vegetables and chickpeas. Finally, drizzle the Maple Dijon cream sauce over the entire bowl. Toss the ingredients lightly to coat everything with the sauce.