Step 1: Roast the Vegetables and Chickpeas

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a mixing bowl, combine sweet potatoes, broccoli, cauliflower, and bell pepper. Drizzle with 1.5 tablespoons of olive oil and sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper. Toss until evenly coated.
3. Spread the seasoned vegetables on one side of the baking sheet.
4. Pat the rinsed chickpeas dry with a paper towel and toss them in the remaining 0.5 tablespoon of olive oil, salt, and a pinch of smoked paprika. Spread the chickpeas on the other side of the baking sheet.
5. Roast for 25-30 minutes, flipping the vegetables and stirring the chickpeas halfway through, until everything is golden and tender.

Step 2: Prepare the Grains

1. While the vegetables roast, cook your chosen grain according to package instructions. Fluff with a fork and set aside.
2. For added flavor, cook the grains in vegetable broth instead of water.

Step 3: Make the Dressing

1. In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, water, salt, and pepper. Adjust the consistency by adding more water, 1 teaspoon at a time, until the dressing is smooth and pourable.
2. Taste and adjust seasoning as needed.

Step 4: Assemble the Bowls

1. Divide the cooked grains between four bowls.
2. Top each bowl with a portion of the roasted vegetables and chickpeas.
3. Drizzle generously with the maple Dijon tahini dressing.
4. Garnish with pumpkin seeds, fresh herbs, and optional feta cheese.

Step 5: Serve and Enjoy

1. Serve immediately while the vegetables are warm, or store in the refrigerator for meal prep.