Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper for easy cleanup.

In a large bowl, combine the sweet potato cubes, bell pepper, red onion, Brussels sprouts, and zucchini. Drizzle with 2 tablespoons olive oil, add smoked paprika, cumin, garlic powder, and a generous pinch of salt and pepper. Toss until well coated.

On the second baking sheet, spread the drained and dried chickpeas. Toss with 1 tablespoon olive oil, a little salt, and an extra pinch of smoked paprika for color and warmth. Give them space so they can crisp up.

Roast vegetables on one sheet and chickpeas on the other for 25–30 minutes, stirring the veggies once halfway through. The chickpeas should be crisp and slightly browned — if they need a few extra minutes, give them 5 more. The veggies should have golden edges and tender centers.

While the oven is working its magic, cook your quinoa or rice according to package instructions. Fluff with a fork and season lightly with salt and a drizzle of olive oil if you like.

In a bowl, whisk together tahini, Dijon, maple syrup, lemon juice, and minced garlic. The mixture will be thick; whisk while adding warm water a tablespoon at a time until you reach a pourable, creamy consistency. Season with salt and pepper.

Divide grains among four bowls. Add a handful of mixed greens to each, top with a generous portion of roasted veggies and some crisp chickpeas. Drizzle with the maple dijon tahini dressing, sprinkle with pumpkin seeds and fresh herbs, and serve with lemon wedges.

Squeeze a little lemon over the bowl, toss a bit, and dig in. These bowls are delicious warm, at room temperature, or chilled.