Step 1: Cook the quinoa. Combine rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
Step 2: Prepare vegetables. Preheat oven to 400°F (200°C). Chop all vegetables into similar-sized pieces. In a large bowl, toss the chopped vegetables and chickpeas with 1 tablespoon of olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
Step 3: Roast vegetables. Spread the seasoned vegetables in a single layer on one or two baking sheets (do not overcrowd). Roast for 20-30 minutes, flipping halfway, until tender-crisp and lightly browned with crunchy edges.
Step 4: Make the dressing. While vegetables are roasting, whisk together tahini, lemon juice, warm water, minced garlic, and a pinch of salt in a small bowl until smooth and creamy. Add more water if needed to reach desired consistency.
Step 5: Assemble the bowls. Divide the cooked quinoa among 4 serving bowls. Top with the roasted crunchy vegetables. Drizzle generously with the lemon-tahini dressing.
Step 6: Garnish and serve. Garnish with fresh chopped parsley or cilantro and serve warm. Enjoy your delicious and crunchy quinoa veggie bowl!