Roast the vegetables: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Place the cubed sweet potatoes, sliced red onion, and halved Brussels sprouts on the pan. Drizzle with olive oil and sprinkle smoked paprika, cinnamon, salt, and pepper. Toss everything together until evenly coated, then spread out in a single layer. Roast for about 25–30 minutes, flipping halfway through, until the vegetables are tender, caramelized, and golden brown around the edges.
Prepare the chickpeas: While the veggies roast, pat the chickpeas dry with a clean towel. Heat a skillet over medium heat with a drizzle of olive oil. Add the chickpeas and sauté for about 5–7 minutes, stirring often, until they become slightly crispy. Sprinkle a pinch of salt and a bit more smoked paprika if you’d like extra flavor. Remove from heat and set aside.
Cook the base: Warm the cooked quinoa or brown rice if it’s been refrigerated. Fluff it with a fork and divide evenly among four bowls as the hearty base for your autumn harvest bowls.
Make the maple tahini dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, and a pinch of salt. Gradually add warm water, one tablespoon at a time, until you reach a smooth, pourable consistency. The dressing should be creamy but light enough to drizzle.
Assemble the bowls: Arrange the roasted vegetables and crispy chickpeas over the bed of quinoa or rice. Sprinkle with dried cranberries and chopped pecans (or walnuts) for sweetness and crunch. Add a few crumbles of feta or goat cheese if you enjoy a touch of creaminess.
Drizzle and serve: Finish each bowl with a generous drizzle of maple tahini dressing. Serve warm or at room temperature, and enjoy the balance of smoky, sweet, and nutty fall flavors in every bite.
