Step 1: Roast the Vegetables

1. Preheat the oven to 400°F (200°C).
2. Place the sliced zucchini and drained chickpeas on a large baking sheet. Drizzle with olive oil, then sprinkle with smoked paprika, cumin, salt, and pepper. Toss well to ensure even coating.
3. Spread the vegetables out in an even layer and roast for 20-25 minutes, or until the zucchini is tender and chickpeas are slightly crispy. Stir halfway through cooking for even roasting.

Step 2: Prepare the Grain Base

1. While the vegetables are roasting, prepare your grain base. Cook quinoa or brown rice according to package instructions if it’s not pre-cooked.
2. Once done, fluff with a fork and set aside to cool slightly.

Step 3: Make the Herbed Yogurt Sauce

1. In a small bowl, combine the Greek yogurt, fresh dill, parsley, mint, minced garlic, lemon juice, and olive oil.
2. Stir well until all ingredients are fully incorporated. Add salt and pepper to taste.
3. Chill in the refrigerator until ready to use.

Step 4: Assemble the Buddha Bowl

1. In a large serving bowl, start by adding a generous scoop of the quinoa or brown rice at the base.
2. Arrange the roasted zucchini, chickpeas, cherry tomatoes, shredded carrots, red bell pepper slices, cucumber slices, and baby spinach around the bowl.
3. Add the avocado slices, if using, for extra creaminess.

Step 5: Add the Finishing Touches

1. Drizzle the Herbed Yogurt Sauce generously over the vegetables and grain.
2. Sprinkle with chopped parsley and roasted sunflower seeds or pumpkin seeds for added crunch.
3. Serve with lemon wedges on the side for an extra burst of freshness