Rinse 1 cup of quinoa under cold water. Combine in a saucepan with 2 cups of water or vegetable broth. Bring to a boil, reduce to a simmer, cover and cook for about 15 minutes. Let sit covered for 5 minutes.

Preheat the oven to 425°F (220°C). Rinse and dry chickpeas. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, shaking halfway through.

Preheat the oven to 400°F (200°C) if roasting vegetables. Chop seasonal vegetables, toss with olive oil and salt, roast for 20 to 25 minutes until tender.

Assemble your bowl with quinoa, roasted chickpeas, seasonal vegetables, and avocado slices. Drizzle with tahini dressing.