Rinse quinoa under cold water; combine with vegetable broth in a saucepan. Bring to a boil, then reduce to low and cover. Simmer for 15 minutes, then let sit for 5 minutes off heat.

Preheat oven to 425°F. Drain and rinse chickpeas, dry with a towel. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.

Reduce oven temperature to 400°F. Chop seasonal vegetables into uniform pieces, toss with olive oil and salt, and spread on another baking sheet. Roast for 20-25 minutes.

Slice avocado just before assembling the bowl to keep it fresh.

In a small bowl, whisk tahini, lemon juice, garlic, and optional spices until smooth, adding water to thin if needed.

Assemble the bowl: Start with quinoa, add chickpeas, roasted vegetables, and top with avocado and tahini dressing.