Preheat your oven to 425°F (220°C) and prepare two baking sheets.

Rinse and pat dry the chickpeas and toss with olive oil, garlic powder, smoked paprika, and salt before spreading on a baking sheet.

Combine sweet potatoes, broccoli, and red cabbage with olive oil, salt, pepper, garlic powder, and smoked paprika.

Spread the seasoned vegetables on a baking sheet and roast for 25–30 minutes.

In a bowl or blender, combine tahini, maple syrup, Dijon mustard, lemon juice, and minced garlic to make the dressing.

Assemble the bowls by starting with a base layer of cooked grains, then topping with roasted chickpeas and veggies.

Drizzle the dressing over the assembled bowls and garnish as desired.