Preheat your oven to 400°F (200°C). On a baking sheet, toss the chickpeas, zucchini, bell pepper, and sweet potato with olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway through, until the veggies are tender and lightly browned.
Make the Dressing:
While the veggies are roasting, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl. Season with salt and pepper to taste. Adjust the water to your desired dressing consistency.
Assemble the Bowls:
Divide the cooked quinoa or rice between bowls. Top with the roasted veggies and chickpeas.
Finish with Dressing:
Drizzle the Maple Dijon Tahini Dressing over the roasted veggies and chickpeas. Garnish with fresh parsley if desired.
Serving and Storage Tips:
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