Roasted Vegetable and Chickpea Buddha Bowl

Ingredients:

· 1 can (15 oz) chickpeas, drained and rinsed

· 2 cups broccoli florets

· 2 cups cauliflower florets

· 1 bell pepper, sliced

· 1 medium sweet potato, peeled and cubed

· 2 tablespoons olive oil

· 1 teaspoon smoked paprika

· 1 teaspoon ground cumin

· 1/2 teaspoon garlic powder

· Salt and pepper to taste

· Cooked quinoa or brown rice for serving

· Avocado slices for garnish

· Tahini dressing for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, toss chickpeas, broccoli florets, cauliflower florets, sliced bell pepper, and cubed sweet potato with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper until well coated.

3. Spread the seasoned vegetables and chickpeas in an even layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly browned.

4. Divide cooked quinoa or brown rice among serving bowls. Top with roasted vegetables and chickpeas.

5. Garnish with avocado slices and drizzle with tahini dressing before serving.