Roasted Chickpea and Veggie Buddha Bowl

Preheat oven to 210°C (410°F). Toss chickpeas, sliced peppers, zucchini, and tomatoes with olive oil, cumin, and salt.

Spread on a baking sheet. Roast 25–30 minutes, stirring once, until vegetables are tender and chickpeas are crispy.

Divide quinoa into bowls. Top with roasted vegetables and chickpeas.

Drizzle with tahini dressing. Meal prep: store components separately and dress when eating.