📖 Instructions

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This high temperature is essential for getting those beautifully caramelized edges on the vegetables.
2. Prepare the Vegetables: Wash and chop all the vegetables into bite-sized pieces. Aim for similar sizes so they cook evenly. For the bell peppers, remove the seeds and membranes before chopping. For the red onion, peel it and cut it into wedges.
3. Season the Vegetables: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure every piece is coated evently for maximum flavor.
4. Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. If you overcrowd the pan, the vegetables will steam instead of roast. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. You'll know they're ready when they're easily pierced with a fork and have some nice browning on the edges. Halfway through, give them a flip or a toss to ensure even cooking.
5. Prepare the Chickpeas: While the vegetables are roasting, rinse and drain the canned chickpeas. Pat them dry with a paper towel to remove excess moisture. This helps them get crispy in the oven.
6. Season the Chickpeas: In a separate bowl, toss the chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon of cumin, and a pinch of salt and pepper. Again, ensure even coating.
7. Roast the Chickpeas: Add the seasoned chickpeas to the baking sheet with the vegetables during the last 10 minutes of roasting time. This will give them enough time to get crispy without burning. Keep an eye on them, as they can go from perfectly roasted to burnt pretty quickly.
8. Make the Tahini Dressing: While the vegetables and chickpeas are roasting, prepare the tahini dressing. In a small bowl, whisk together 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 tablespoon of maple syrup, 2-3 tablespoons of water (more or less, to reach desired consistency), and a pinch of salt. Taste and adjust the seasonings as needed. The dressing should be creamy, tangy, and slightly sweet.
9. Assemble the Bowl: Once the vegetables and chickpeas are roasted, it's time to assemble your bowl. In a bowl, add a handful of fresh spinach or other leafy greens. Top with the roasted vegetables and chickpeas.
10. Drizzle with Dressing: Drizzle the tahini dressing generously over the bowl. I like to add a little extra for good measure!
11. Garnish (Optional): Garnish with fresh parsley, toasted sesame seeds, or a sprinkle of red pepper flakes for an extra touch of flavor and visual appeal. Sometimes I like to sprinkle some feta cheese, but not always since I am trying to cut dairy!
12. Serve and Enjoy: Serve immediately and enjoy the vibrant flavors and textures of this wholesome bowl. It's delicious on its own or as a side dish to grilled chicken or fish.