Step 1: Roast the Vegetables

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Beets:
   • Toss the diced beets with 1 tablespoon olive oil, salt, and pepper.
   • Spread them on one side of a large baking sheet.
3. Prepare the Sweet Potatoes and Chickpeas:
   • In a bowl, combine the sweet potato cubes and chickpeas with the remaining 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper.
   • Toss until evenly coated and spread on the other side of the baking sheet.
4. Roast:
   • Place the baking sheet in the oven and roast for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender, the beets are cooked through, and the chickpeas are slightly crispy.

Step 2: Make the Lemon Tahini Dressing

1. Combine Ingredients:
   • In a small bowl, whisk together ¼ cup tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup (or honey), and a pinch of salt.
2. Adjust Consistency:
   • Gradually add 1–2 tablespoons water, one tablespoon at a time, until the dressing reaches your desired consistency (smooth and pourable).

Step 3: Assemble the Bowls

1. Layer the Ingredients:
   • Divide the roasted sweet potatoes, chickpeas, and beets among bowls.
2. Drizzle Dressing:
   • Generously drizzle the lemon tahini dressing over the top.
3. Garnish:
   • Finish with a sprinkle of fresh parsley for a burst of color and flavor.