Roasted Cauliflower, Chickpea, and Quinoa Bowls

Toss cauliflower florets, one can of rinsed chickpeas, sliced carrots, and red onion with a tablespoon of oil, cumin, and paprika. Roast at 425°F until browned and tender, stirring once. Divide cooked quinoa, spinach, cucumber, and tomatoes among four bowls, then add the roasted mixture. Whisk tahini with lemon and enough water to drizzle; spoon lightly over each bowl. Check sesame labels if allergies matter. Cool leftover components promptly and refrigerate in covered containers, keeping fresh vegetables separate when possible. Add herbs or a different grain based on what you have. #HealthyDinnerRecipes #ChickpeaBowl #QuinoaDinner #PlantForward