Preheat your oven to 425°F (220°C). Lightly grease a baking sheet with olive oil.

Peel and dice carrots into uniform pieces. Rinse and drain canned chickpeas, patting dry.

In a large mixing bowl, combine carrots and chickpeas, drizzle with olive oil, cumin, and paprika, then toss well.

Spread the mixture on the baking sheet in a single layer.

Roast for 25–30 minutes, stirring halfway through.

Meanwhile, whisk together tahini, maple syrup, lemon juice, and water until smooth.

Once roasted, assemble the bowl with a base of quinoa or couscous, top with veggies and drizzle with tahini dressing.