This recipe makes four bowls. You can double or triple the recipe if you have a large family and want to have enough for leftovers throughout the week. The seasonings below are basic but feel free to add your own flare with smoked paprika, curry powder, turmeric, chili powder or garlic powder. You can also use different vegetables depending on what you have on hand. Brown rice is also a fine replacement for quinoa. The recipe instructions below may need to be modified depending on the size of your vegetables, your oven and your personal preference. Once you get comfortable with this recipe you can adjust everything to your liking. For example, my daughter likes when I slightly undercook the sweet potatoes and make them extra salty. I personally like the beets to cook extra long so they are super soft and sweeter. All of this can be made 3-5 days ahead of time if desired. If you choose to do this, allow everything to cool to room temperature before storing in an airtight container in your refrigerator. Before serving just reheat the quinoa, vegetables and chickpeas. The tahini sauce can be served cold or at room temperature. Substitution Idea: You can replace the tahini sauce and crispy chickpeas with homemade hummus to simplify the meal.