Follow these steps to assemble your delicious Cauliflower Chickpea Power Bowls:

1. Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare Cauliflower & Chickpeas: Ensure your chickpeas are thoroughly rinsed, drained, and patted very dry with paper towels or a clean kitchen towel. This step is crucial for achieving crispy chickpeas. Place the dried chickpeas and cauliflower florets in a large bowl.
3. Season Vegetables: Drizzle the olive oil over the cauliflower and chickpeas. Sprinkle with smoked paprika, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Toss everything together until the vegetables and chickpeas are evenly coated with oil and spices.
4. Roast Vegetables: Spread the seasoned cauliflower and chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause them to steam instead of roast; use two pans if necessary. Roast for 25-35 minutes, tossing halfway through, until the cauliflower is tender and lightly caramelized at the edges, and the chickpeas are slightly crispy and golden.
5. Cook Quinoa: While the vegetables are roasting, cook the quinoa. First, rinse the quinoa thoroughly in a fine-mesh sieve under cold running water for at least 30 seconds. This removes the natural coating (saponin) which can taste bitter. Combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
6. Rest Quinoa: Once cooked, remove the saucepan from the heat and let it stand, covered, for 5 minutes. Then, fluff the quinoa gently with a fork.
7. Prepare Dressing: While the quinoa cooks and vegetables roast, prepare the lemon-tahini dressing. In a small bowl or jar, whisk together the tahini, water, fresh lemon juice, maple syrup (if using), minced garlic, and salt. Whisk vigorously until smooth and creamy. If the dressing is too thick, add more water, one teaspoon at a time, until it reaches your desired drizzling consistency. Taste and adjust seasoning if needed (more lemon for brightness, more salt for flavour, more maple syrup for sweetness).
8. Assemble the Bowls: Divide the fresh spinach or kale among four serving bowls. Top the greens with a generous scoop of the cooked quinoa. Arrange the roasted cauliflower and chickpeas over the quinoa.
9. Dress and Garnish: Drizzle the lemon-tahini dressing generously over each bowl. Sprinkle with optional toppings like pumpkin seeds, fresh chopped parsley or cilantro, sliced avocado, or red pepper flakes, if desired.
10. Serve: Serve the Cauliflower Chickpea Power Bowls immediately while the roasted components are warm.