Preheat the oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with your favorite seasonings (such as smoked paprika, garlic powder, salt, and pepper) and a light drizzle of olive oil if desired. Spread them evenly on a baking sheet.
Peel and cube the sweet potato into bite-sized pieces. Season with a pinch of salt and pepper, and toss with a small amount of olive oil.
Arrange the sweet potato cubes on another baking sheet or with the chickpeas if there is room. Roast both chickpeas and sweet potato in the oven for about 25-30 minutes, stirring halfway through, until the chickpeas are crispy and the sweet potato is tender and lightly caramelized.
While the chickpeas and sweet potato roast, press the extra-firm tofu gently between paper towels to remove excess moisture, then cut into small cubes. Optionally, lightly sauté the tofu cubes in a non-stick skillet with a few drops of olive oil until they are golden on all sides.
Poach or soft-boil the egg to your preferred level of doneness. A poached egg with a runny yolk pairs nicely with the rest of the bowl.
To prepare the tahini dressing, simply weigh out 0.5 tablespoon of tahini, or if desired, mix it with a little warm water, lemon juice, salt, and pepper for a creamier consistency.
Assemble your bowl by layering the roasted chickpeas, sweet potato cubes, tofu, and finally the poached egg on top. Drizzle with the tahini dressing.
Serve warm and enjoy this balanced bowl that beautifully melds crispy textures with creamy accents.