Rinse quinoa under cold water until the water runs clear. Combine with 2 cups of water or vegetable broth in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.

Preheat oven to 425°F. Rinse and dry chickpeas. Toss with olive oil and spices. Roast on a baking sheet for 25-30 minutes until golden and crispy.

Prepare vegetables by chopping and tossing with olive oil. Roast at 400°F for 20-25 minutes or steam briefly.

Assemble the bowl: Start with quinoa, add roasted chickpeas, vegetables, avocado, and drizzle with tahini dressing. Top with herbs or seeds.