Follow these steps to assemble your delicious Roasted Veggie Grain Bowl:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet (or two if necessary to avoid overcrowding) with parchment paper for easy cleanup.
2. Prep the Vegetables: In a large mixing bowl, combine the diced sweet potato, broccoli florets, chopped bell peppers, and red onion wedges.
3. Season the Vegetables: Drizzle the  vegetables with 2 tablespoons of olive oil. Sprinkle with dried oregano, smoked paprika, garlic powder, salt, and pepper. Toss everything together thoroughly to ensure the  vegetables are evenly coated.
4. Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet(s). It’s important not to overcrowd the pan, as this will cause the vegetables to steam rather than roast and caramelize. Roast for 20 minutes.
5. Prepare and Add Chickpeas: While the vegetables are roasting, pat the rinsed and drained chickpeas very dry with a paper towel. This is key to getting them crispy. In a small bowl, toss the chickpeas with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
6. Continue Roasting: After the initial 20 minutes of roasting, remove the baking sheet from the oven. Add the seasoned chickpeas to the baking sheet, distributing them amongst the vegetables. Return the sheet to the oven and roast for another 15-20 minutes, or until the vegetables are tender and nicely caramelized at the edges, and the chickpeas are slightly crisped.
7. Cook the Quinoa: While the vegetables are roasting, cook the quinoa. Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until all the liquid has been absorbed.
8. Rest the Quinoa: Once cooked, remove the quinoa from the heat and let it stand, covered, for 5 minutes. Then, fluff it with a fork.
9. Make the Lemon-Tahini Dressing: While the quinoa is cooking and vegetables are roasting, prepare the dressing. In a small bowl or jar, whisk together the tahini and fresh lemon juice. The mixture will thicken up considerably – this is normal. Add the minced garlic and optional maple syrup. Gradually whisk in the cold water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency similar to heavy cream. Season with a pinch of salt. Taste and adjust lemon, salt, or water as needed.
10. Assemble the Bowls: To serve, divide the cooked quinoa among serving bowls. Top generously with the roasted vegetables and chickpeas. Drizzle liberally with the lemon-tahini dressing.
11. Garnish and Serve: Sprinkle with your choice of optional garnishes like fresh parsley or cilantro, toasted seeds, or red pepper flakes. Serve immediately and enjoy your wholesome Roasted Veggie Grain Bowl!