Rinse 1 cup of quinoa under cold water. Combine quinoa with 2 cups of vegetable broth or water in a saucepan. Boil, then simmer for 15 minutes. Let sit for 5 minutes and fluff.

Drain and rinse one can of chickpeas. Toss with olive oil and spices, roast at 425°F for 25-30 minutes.

Dice seasonal vegetables, toss with olive oil and seasonings. Roast at 400°F for 20-25 minutes.

Mix 3 tablespoons tahini, juice of half a lemon, a pinch of garlic powder, and water until smooth.

Assemble the bowl: layer quinoa, roasted chickpeas, vegetables, avocado, and drizzle with tahini dressing.