Step 1: Roast the Veggies

1. Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
2. In a large bowl, combine the zucchini slices, carrot slices, broccoli florets, red onion pieces, and chickpeas.
3. Drizzle the vegetables and chickpeas with olive oil. Add the smoked paprika, salt, and freshly cracked black pepper. Toss everything well to coat evenly.
4. Spread the mixture onto the prepared baking sheet in a single layer. Roast in the oven for 20–25 minutes, stirring halfway through to ensure even cooking. The vegetables should be tender, and the chickpeas should be golden and slightly crispy.

Step 2: Prepare the Dressing

1. In a small mixing bowl, whisk together the tahini, Dijon mustard, maple syrup, lemon juice, and water.
2. Adjust the consistency by adding more water if needed. The dressing should be creamy but pourable.
3. Season with a pinch of salt and black pepper to enhance the flavor. Set aside.

Step 3: Assemble the Bowls

1. Divide the cooked quinoa or rice evenly among four serving bowls. This will form the base of the dish.
2. Top each bowl with a generous portion of the roasted vegetables and crispy chickpeas.

Step 4: Garnish and Serve

1. Drizzle the maple Dijon tahini dressing over the roasted veggies and quinoa.
2. Sprinkle each bowl with freshly chopped parsley or cilantro for a burst of color and flavor.
3. Serve immediately and enjoy the comforting, vibrant flavors of this nourishing dish.