Preheat your oven to 200°C/400°F. Rinse and drain the chickpeas, then pat them dry with a clean towel.
In a bowl, toss the chickpeas with 1 tablespoon of olive oil, paprika, cumin, salt, and pepper until evenly coated.
Spread the chickpeas on a baking sheet in a single layer. Roast for 25-30 minutes, shaking the pan halfway through, until crispy and golden.
While the chickpeas roast, rinse the quinoa under cold water and cook in a saucepan with 4 cups of water until tender, about 15 minutes. Fluff with a fork and set aside.
Slice the carrots into thin matchsticks, cut the bell pepper into strips, and slice the cucumber. Prepare all vegetables and set aside.
Cube the sweet potato, toss it with 1 tablespoon of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until caramelized and soft.
In a small bowl, whisk together lemon juice, tahini, honey, minced garlic, remaining olive oil, salt, and pepper until smooth and slightly thickened. Thin with a little water if needed.
Once all components are ready, assemble the bowls by placing a bed of fluffy quinoa, then layering roasted chickpeas, sweet potatoes, and fresh vegetables on top.
Drizzle the tahini dressing generously over each bowl and sprinkle with sesame seeds for added crunch and visual appeal.
Serve immediately, or let sit for a few minutes to allow flavors to meld. Enjoy this colorful, nourishing bowl as a balanced meal.