Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Cook the Quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
Step 3: Prepare and Roast Vegetables. On the prepared baking sheet, combine the diced sweet potato, broccoli florets, red bell pepper, and rinsed chickpeas. Drizzle with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss well to coat. Spread in a single layer.
Step 4: Roast the Vegetables. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender-crisp and slightly caramelized. The chickpeas should be lightly crispy.
Step 5: Make the Lemon-Tahini Dressing. While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup (or honey), minced garlic, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Gradually whisk in the warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Add a pinch of red pepper flakes if desired.
Step 6: Assemble the Quinoa Bowls. Divide the cooked quinoa among four serving bowls. Top each with an equal portion of the roasted vegetables and chickpeas.
Step 7: Drizzle and Garnish. Drizzle a generous amount of the lemon-tahini dressing over each bowl. Garnish with fresh chopped parsley or cilantro, and add any optional toppings like avocado slices, sunflower seeds, or crumbled feta. Serve immediately and enjoy your delicious and healthy quinoa bowl!