Step 1: Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. In a medium saucepan, combine rinsed quinoa with 2 cups of water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Step 2: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potato, broccoli florets, and chopped red bell pepper with 1-2 tablespoons of olive oil, salt, and black pepper. Spread in a single layer.
Step 3: Roast the vegetables for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
Step 4: While vegetables roast, prepare the Lemon-Tahini dressing. In a small bowl, whisk together tahini, fresh lemon juice, 2 tablespoons of water, minced garlic, maple syrup, and a pinch of salt. If the dressing is too thick, add more water, 1 teaspoon at a time, until it reaches your desired creamy, pourable consistency.
Step 5: To assemble the bowls, divide the cooked quinoa among 2-4 bowls. Top with the roasted vegetables and drained, rinsed chickpeas.
Step 6: Drizzle generously with the Lemon-Tahini dressing. Garnish with fresh parsley, toasted seeds, or red pepper flakes if desired. Serve immediately or meal prep for later enjoyment.