Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat dry with a paper towel. Toss them in a bit of olive oil, salt, pepper, and your favorite spices (such as smoked paprika and garlic powder).
Spread the chickpeas evenly on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through for even cooking.
While the chickpeas roast, slice the tempeh into cubes or strips. Marinate briefly in a mix of soy sauce (or tamari for gluten-free), a drizzle of maple syrup, and a splash of lemon juice. Grill or sauté the tempeh until golden on all sides, about 5-7 minutes.
Prepare quinoa according to package instructions if not already cooked. Fluff with a fork once done.
Steam or lightly roast the broccoli until tender yet still slightly crisp, about 5 minutes if steaming.
In a small pot, gently poach an egg by simmering water with a splash of vinegar and carefully cracking the egg into the water. Cook for 3-4 minutes for a soft poached egg.
Assemble the bowl by placing the warm quinoa at the base, then layering with baby spinach, roasted broccoli, crispy chickpeas, and grilled tempeh.
Top with the poached egg and drizzle with a light dressing if desired (a simple lemon-tahini dressing works beautifully). Serve immediately and enjoy!