Step 1: Prepare the Grains

1. In a pot, combine the chosen grain (quinoa, farro, or brown rice) with vegetable broth or water and a pinch of salt.
2. Bring it to a boil, reduce heat to low, and simmer until the grains are tender and all liquid is absorbed (about 15-20 minutes).
3. Once cooked, fluff the grains with a fork and set aside.

Step 2: Roast the Zucchini and Chickpeas

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, spread the sliced zucchini and chickpeas in an even layer.
3. Drizzle olive oil over the vegetables and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper.
4. Toss everything well to ensure an even coating.
5. Roast in the preheated oven for 20-25 minutes, flipping halfway, until the zucchini is caramelized and the chickpeas are slightly crispy.

Step 3: Make the Maple Tahini Dressing

1. In a small bowl, whisk together tahini, maple syrup, lemon juice, salt, and water.
2. Adjust the amount of water for a thinner or thicker consistency, depending on preference.

Step 4: Assemble the Grain Bowls

1. Divide the cooked grains among serving bowls.
2. Top with the roasted zucchini and chickpeas.
3. Drizzle generously with the maple tahini dressing.

Step 5: Add Final Touches

1. Sprinkle sesame seeds over each bowl for added crunch and flavor.
2. Garnish with freshly chopped parsley or cilantro, if desired.