Preheat the oven to 400°F. Rinse and drain chickpeas, pat them dry, and toss with a drizzle of olive oil, salt, pepper, and your preferred spices. Spread evenly on a baking sheet and roast for 25-30 minutes until crispy.
Meanwhile, cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
Chop a medley of vegetables such as bell pepper, zucchini, and red onion. Toss with olive oil, salt, and pepper, and roast on a separate baking sheet in the oven for about 20 minutes until tender and slightly charred.
Slice the firm tofu into ½-inch thick pieces and grill or pan-sear over medium heat until golden on both sides, about 3-4 minutes per side.
In a small bowl, whisk together tahini, fresh lemon juice, a splash of warm water, salt, and pepper to create a smooth dressing.
Assemble the bowl by layering the cooked quinoa, roasted chickpeas, roasted vegetables, and fresh baby spinach. Top with grilled tofu and drizzle the tahini dressing evenly over the bowl.
Serve immediately and enjoy this nutrient-packed, flavorful meal.