Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a mixing bowl, combine the chopped zucchini, carrot, broccoli, red onion, and rinsed chickpeas. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper, and toss until well-coated.

Spread the mixture evenly on the prepared baking sheet in a single layer and roast for 20-25 minutes, stirring halfway, until tender and lightly caramelized.

Make the dressing by whisking together tahini, Dijon mustard, maple syrup, lemon juice, and water in a medium bowl until smooth, adjusting as needed.

Once roasted, let the veggies and chickpeas cool slightly. Divide the cooked quinoa or rice among serving bowls and top with the roasted mixture.

Drizzle each bowl with the Maple Dijon Tahini Dressing and garnish with freshly chopped parsley or cilantro.