Preheat oven to 425°F. Line 2 large baking sheets with a silicone liner or parchment paper.
Drain and rinse chickpeas. Add the chickpeas to one of the baking sheets and dry them some using a towel. Spread them out to dry for a bit.
Cook 1 cup of quinoa using the veggie broth using your preferred method. See notes below.
Chop vegetables in pieces that will bake at similar rates. For example, cut potatoes and other hard veggies in 1/2 inch or smaller pieces. For veggies like broccoli and cauliflower, you can leave them in 1 inch or larger pieces. Brussels should be cut in half. Place all the veggies on the tray. (If you selected any tender veggies to roast, for example, asparagus, this only needs roasted for 12-15 minutes so add those to the tray later)
Add avocado oil (1 1/2 tsp) to the veggies. I use a spray bottle to add the olive oil. Sprinkle the spices on (1 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp black pepper, 1/4 tsp fine sea salt). I sprinkle the spices directly from the container to ensure even application. You don’t have to be exact on the spices.
Mix veggies with hands and then spread them out on the tray. Place veggies in the oven and set a timer for 15 minutes.
Add oil and spices to the chickpeas (1 tsp avocado oil, 1 tsp paprika, 1 tsp garlic powder, 1/4 tsp black pepper, pinch of salt).
When timer goes off, add the pan of chickpeas to the oven. Flip veggies to ensure even cooking. Cook both the veggies and chickpeas for 15-20 minutes or until chickpeas are crispy and the vegetables are roasted to your liking.
Make the dressing by combining all ingredients in a jar and shake vigorously to combine.
Assemble bowls. Per bowl, add 1 generous cup of lettuce, small handful tomatoes, generous cup of roasted vegetables, 3/4 cup quinoa and 3/4 cup of chickpeas, few tomatoes, and some parsley. Add your dressing to four containers
These bowls will keep for up to five days in the fridge.