1. Preheat oven to 400°F (200°C).

2. Rinse quinoa under cold water and combine with water or broth in a pot; bring to a boil, reduce heat, cover, and simmer for 15 minutes until tender.

3. Toss chopped vegetables in olive oil, sea salt, and pepper; spread on a baking sheet and roast for 20–25 minutes until caramelized.

4. While vegetables roast, toast sourdough slices or cubes until golden and crisp.

5. In a small bowl whisk tahini, lemon juice, maple syrup, and water to thin into a dressing.

6. Divide cooked quinoa evenly among four bowls.

7. Top each bowl with roasted vegetables and chickpeas.

8. Add toasted sourdough to each bowl.

9. Drizzle tahini lemon dressing over bowls.

10. Garnish with fresh herbs, microgreens, and pumpkin seeds.

11. Serve warm or store components separately for meal prep; reheat grains and vegetables, re-toast sourdough, and assemble before eating.