Roasted Vegetable and Chickpea Grain Bowls

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.

While quinoa cooks, peel and dice 1 large sweet potato into 3/4-inch cubes. Cut 1 large red bell pepper and 1 medium zucchini into similar-sized pieces. Slice 1 medium red onion into wedges.

In a large bowl, combine the diced vegetables and drained chickpeas. Add 2 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Toss until evenly coated.

Spread the vegetable mixture evenly on the prepared baking sheet, ensuring they're not overcrowded. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and beginning to caramelize.

While vegetables roast, prepare the tahini sauce. In a small bowl, whisk together 3 tablespoons tahini, juice of half a lemon (about 2 tablespoons), 2 tablespoons water, 1 teaspoon maple syrup, and 1/4 teaspoon salt until smooth. Add more water if needed to reach desired consistency.

Toast 1/4 cup pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently to prevent burning.

To assemble bowls, divide the cooked quinoa among 4 bowls. Top with roasted vegetables and chickpeas. Drizzle with tahini sauce, sprinkle with chopped parsley and toasted pumpkin seeds, and serve with remaining lemon wedges.