Step 1: Prepare and Roast Vegetables

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, paprika, cumin, garlic powder, salt, and black pepper until well-coated.
3. Spread the sweet potato cubes evenly on half of the prepared baking sheet.
4. In the same bowl, toss broccoli florets with a drizzle of olive oil, a pinch of salt, and black pepper. Spread them on the other half of the baking sheet.
5. Roast the vegetables in the oven for 20-25 minutes, turning halfway through, until the sweet potatoes are tender and the broccoli is slightly crispy.

Step 2: Prepare the Spiced Chickpeas

1. On another baking sheet, spread the drained and rinsed chickpeas. Pat them dry with a paper towel.
2. Toss chickpeas with olive oil, smoked paprika, turmeric, and salt.
3. Roast in the same 400°F (200°C) oven for 20-25 minutes until crispy, shaking the pan halfway through for even roasting.

Step 3: Cook the Quinoa

1. While the vegetables and chickpeas are roasting, cook the quinoa or brown rice according to the package instructions.
2. Fluff the quinoa with a fork once done and set it aside.

Step 4: Make the Lemon Tahini Sauce

1. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, maple syrup or honey, salt, and pepper.
2. Add water a tablespoon at a time until the sauce reaches your desired consistency. It should be creamy but pourable.

Step 5: Assemble the Bowl

1. In each serving bowl, add a generous scoop of cooked quinoa or brown rice.
2. Top with roasted sweet potatoes, broccoli, and crispy chickpeas.
3. Drizzle the Lemon Tahini Sauce over the bowl.
4. Garnish with fresh parsley, toasted seeds, and pomegranate seeds if using.
5. Serve warm or at room temperature.