Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss with a small drizzle of olive oil, salt, pepper, and your favorite spices such as smoked paprika and cumin.
Spread the chickpeas on a baking sheet lined with parchment and roast for 20-25 minutes until they become crispy, shaking the pan halfway to ensure even crisping.
While the chickpeas are roasting, rinse the quinoa in a fine mesh strainer and cook it according to package instructions. Once cooked, fluff with a fork and set aside.
Press the tofu gently to remove excess moisture. Cut into cubes, season lightly with salt and pepper, and bake in the oven (or pan-sear) at 375°F for approximately 20 minutes until golden and firm.
To prepare the tahini sauce, simply drizzle the tahini over the assembled bowl. Optionally, thin it out with a squeeze of lemon juice and a splash of water if a smoother consistency is desired.
Assemble your Buddha bowl by layering the cooked quinoa, roasted chickpeas, and baked tofu. Drizzle generously with tahini sauce and garnish with fresh greens or herbs if desired. Enjoy warm!