Preheat your oven to 200°C (390°F).
Drain and rinse the chickpeas, then pat them dry with a towel. Toss them with a tablespoon of olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet.
In a bowl, toss the cubed sweet potatoes with a tablespoon of olive oil, cumin, cinnamon, and a pinch of salt. Arrange them on a separate baking sheet in a single layer.
Place both baking sheets in the oven and roast the chickpeas for 25-30 minutes until crispy and fragrant, shaking the sheets halfway through. Roast the sweet potatoes for 20-25 minutes until golden and caramelized.
While the vegetables roast, rinse the quinoa in a fine sieve. Cook in a saucepan with 2 cups of water, bringing it to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until fluffy and water is absorbed.
Use a vegetable peeler to create thin ribbons from the cucumber. Slice the cherry tomatoes and avocado into bite-sized pieces or slices for easy assembly.
In a small bowl, whisk together tahini, lemon juice, a splash of water, and a pinch of salt until smooth and creamy. Adjust the consistency with more water if needed.
Once everything is cooked and prepared, assemble the bowls by layering fluffy quinoa, roasted chickpeas, sweet potatoes, and fresh vegetables. Drizzle with the tahini dressing and sprinkle with chopped herbs.
Squeeze a little lemon over the top for brightness, then serve immediately while warm or at room temperature.