Preheat and prep. Heat your oven to 425°F (220°C). Line two baking sheets with parchment for easy cleanup. Rinse your chosen grain and start cooking according to package instructions.

Chop the veggies. Cut sweet potatoes into 1/2-inch cubes, slice Brussels sprouts in half, chop broccoli into florets, slice red onion into wedges, and cut bell pepper and zucchini into chunks. Aim for similar sizes so everything roasts evenly.

Season generously. Toss veggies with olive oil, salt, and pepper. Add 1 teaspoon smoked paprika, 1 teaspoon cumin, and 1/2 teaspoon garlic powder. If you like heat, add chili flakes. Spread out on the trays without crowding.

Roast in stages. Roast sturdy veggies like sweet potatoes and Brussels sprouts for 25–30 minutes, flipping once. Add quicker-cooking veggies (zucchini and peppers) to the oven in the last 15 minutes. You want caramelized edges and tender centers.

Crisp the chickpeas. Pat chickpeas dry. Toss with a little oil, salt, pepper, and a pinch of smoked paprika. Roast on a separate corner of the tray for 18–22 minutes until golden and crisp.

Make the tahini lemon sauce. Whisk 1/3 cup tahini, juice of 1 lemon, 1 teaspoon maple syrup or honey, 1 small grated garlic clove, a big pinch of salt, and enough warm water to thin to a pourable consistency. Adjust lemon and salt to taste.

Prep the greens and extras. Massage kale with a few drops of olive oil and a pinch of salt for 30 seconds to soften, or keep spinach/arugula as is. Slice avocado and chop fresh herbs.

Assemble the bowls. Add a scoop of warm grains to each bowl. Pile on roasted veggies and crispy chickpeas. Add a handful of greens, avocado slices, and a sprinkle of toasted seeds and herbs.

Finish with sauce and brightness. Drizzle generously with the tahini lemon sauce. Squeeze extra lemon over the top for lift. Taste and finish with a pinch of flaky salt if you like.

Serve and enjoy. Serve warm for peak comfort, or let it cool slightly if you’re packing it for lunch.