Preheat your oven to 400°F. If making the roasted chickpeas from scratch, drain and rinse canned chickpeas, pat them dry, toss with a drizzle of olive oil, salt, pepper, and your choice of spices (such as paprika and garlic powder), and spread them out on a baking sheet.
Roast the chickpeas for 25-30 minutes, shaking the pan halfway through, until they are crispy and golden.
While the chickpeas roast, press the tofu to remove excess moisture. Cut the tofu into 1/2-inch cubes, season lightly with salt and pepper, and bake it on a separate baking sheet at 400°F for about 20-25 minutes, or until edges are slightly crisp.
Prepare the quinoa according to package instructions. Typically, bring water to a boil, add the quinoa, lower the heat, and simmer covered for about 15 minutes until water is absorbed.
Steam the edamame until tender, approximately 5-7 minutes, and massage the kale with a pinch of salt to soften it slightly.
Assemble your Buddha bowl by layering the quinoa as the base, followed by kale, steamed edamame, roasted chickpeas, and baked tofu.
Drizzle with a light lemon tahini dressing or your favorite sauce if desired, then serve immediately.