Preheat your oven to 425°F. While it heats, combine the rinsed 1 cup quinoa, 2 cups water, and ¼ tsp salt in a saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for 5 more minutes. Fluff with a fork and set aside.

Line a large baking sheet (or two if needed) with parchment paper. Add the 1 sweet potato peeled and cut into 1-inch cubes cubes, 1 red bell pepper seeded and cut into 1-inch pieces, and 1 zucchini cut into half-moons. Drizzle with 2 tbsp olive oil and sprinkle with ½ tsp garlic powder, ½ tsp smoked paprika, ¼ tsp salt, and ¼ tsp black pepper freshly ground. Toss well to coat, then spread into a single layer — don't overcrowd or they'll steam instead of roast.

Roast at 425°F for 25–30 minutes, flipping halfway through, until the 1 sweet potato peeled and cut into 1-inch cubes are fork-tender and the edges are caramelized and slightly crispy.

Pat the drained chickpeas completely dry with paper towels — the drier they are, the crispier they'll get. Spread them on a small section of the baking sheet (or a separate sheet) alongside the vegetables. Drizzle with 2 tbsp olive oil and toss with ½ tsp cumin ground, ¼ tsp cayenne pepper (if using), and ¼ tsp salt.

Roast the 1 can chickpeas at 425°F for 20–25 minutes, shaking the pan once halfway through, until they are golden, firm, and crispy. They will continue to crisp up slightly as they cool.

In a small mixing bowl, whisk together the ¼ cup tahini well-stirred, 3 tbsp lemon juice freshly squeezed, minced clove garlic minced or grated, 1 tbsp maple syrup, 2 cups water, and ¼ tsp salt until smooth and creamy. The dressing will seize up at first — keep whisking and it will come together. Add more 2 cups water, one tablespoon at a time, until it reaches a pourable, drizzleable consistency. Taste and adjust ¼ tsp salt or 3 tbsp lemon juice freshly squeezed as needed.

Divide the baby spinach or mixed greens among four wide bowls as the base. Add a generous scoop of quinoa to each mixing bowl.

Arrange the roasted vegetables, crispy 1 can chickpeas, sliced avocado sliced, and 1 cucumber thinly sliced in separate sections around the mixing bowl — the classic Buddha bowl presentation keeps each component distinct so you can see every colorful element.

Drizzle generously with the tahini dressing, then sprinkle with 2 tbsp sesame seeds and fresh herbs if using. Serve immediately.