Preheat your oven to 400°F. If you haven't pre-roasted your chickpeas, rinse and dry a can of chickpeas, toss them in olive oil, salt, and your preferred spices (such as paprika, garlic powder, and cumin), then spread them on a baking sheet.
Roast the chickpeas in the preheated oven for about 25-30 minutes until they turn crispy. Stir halfway through to ensure even cooking.
While the chickpeas roast, cook quinoa according to the package instructions. Once cooked, fluff with a fork.
Press the tofu to remove excess moisture and cube it. Season lightly with salt, pepper, and a sprinkle of your favorite herbs.
Bake the tofu on a separate baking tray in the oven (or add during the last 20 minutes of the chickpea roasting if space permits) for about 20 minutes until golden and slightly crispy on the edges.
In a bowl, combine the cooked quinoa, roasted chickpeas, baked tofu, and fresh baby spinach. Toss gently to mix the ingredients evenly.
Drizzle with a squeeze of lemon or your favorite light dressing if desired, and enjoy your wholesome, nutrient-packed Buddha bowl!