Preheat your oven to 400°F (200°C). Rinse and drain canned chickpeas, then pat dry with a paper towel. Toss chickpeas with olive oil, salt, pepper, and your favorite spices, and spread them on a baking sheet. Roast for 20-25 minutes until crispy, shaking the pan halfway through.
While the chickpeas roast, prepare the lentils if not already cooked. For extra crunch, spread cooked lentils on a baking sheet, drizzle lightly with a small amount of oil, season with smoked paprika, garlic powder, salt, and pepper, and roast in the oven for about 15 minutes. Keep an eye so they get crispy without overcooking.
Rinse broccoli and cut into florets. Toss with a little oil, salt, and pepper, and roast on a separate baking sheet for about 15-20 minutes until the edges are slightly charred and tender.
Warm the cooked quinoa if needed. Assemble your power bowl by spooning in the quinoa as the base, then layering the crispy lentils, roasted chickpeas, and roasted broccoli.
Drizzle the bowl with tahini and sprinkle the nutritional yeast (both measurements) evenly over the top for a cheesy, umami boost.
Serve immediately and enjoy this vibrant, hearty vegan power bowl.