Quinoa Bowl with Roasted Cauliflower

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the chickpeas, cauliflower, and carrots with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Spread the vegetables in a single layer to ensure maximum airflow.
4. Roast for 20 minutes, tossing halfway through, until the cauliflower edges are mahogany-colored and the chickpeas are slightly crisp.
5. While the vegetables roast, rinse the quinoa in a fine-mesh sieve under cold water for 30 seconds.
6. Combine quinoa, vegetable broth, and salt in the saucepan. Bring to a rolling boil.
7. Reduce heat to low, cover tightly, and simmer for 15 minutes.
8. Remove from heat and let sit, covered, for 5 minutes. Fluff gently with a fork until the grains are separate.
9. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth.
10. Assemble the bowls by layering arugula, quinoa, roasted vegetables, and sliced avocado. Drizzle with the tahini dressing and top with hemp seeds.