Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices (such as smoked paprika or cumin) and spread them out on a baking sheet. Roast for about 20-25 minutes until crispy.
Meanwhile, press the tofu lightly to remove excess moisture. Cut it into cubes and season with a pinch of salt and pepper. Arrange the tofu on another baking sheet and roast for 20 minutes, turning halfway, until edges are golden.
Prepare mixed vegetables by cutting bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly in olive oil, salt, and pepper, then spread them on a baking tray. Roast in the oven for about 20 minutes until just tender.
Cook quinoa according to package instructions. Measure out approximately 1/3 cup once cooled.
For the creamy tahini dressing, simply spoon 1 tablespoon of tahini into a small bowl. You may thin it out with a little water or lemon juice if desired.
Assemble your Buddha bowl by layering the cooked quinoa as the base, followed by roasted chickpeas, tofu, and vegetables. Drizzle the tahini dressing over the top.
Serve warm and enjoy your nutritious, flavorful bowl!