Heat the oven: Preheat to 425°F (220°C). Line a large baking sheet with parchment for easier cleanup.

Prep the carrots: Cut carrots into even pieces so they roast evenly. Thicker coins or batons work best for caramelization without burning.

Dry the chickpeas: After rinsing, pat them very dry with a clean towel. This step helps them crisp in the oven.

Toss with oil and spices: In a large bowl, combine carrots and chickpeas with 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and red pepper flakes. Spread into a single layer on the baking sheet.

Roast: Roast for 20 minutes, stirring halfway. Everything should start to brown and the chickpeas should look drier on the surface.

Make the maple glaze: In a small bowl, whisk maple syrup, apple cider vinegar, and 1 tablespoon olive oil. Taste and adjust salt or vinegar for balance.

Glaze and finish roasting: Drizzle the glaze over the pan, toss to coat, and roast another 8–12 minutes. You’re looking for caramelized edges and lightly crisp chickpeas.

Cook grains and prep greens: While the pan roasts, warm your grains and set out your greens. Massage tougher greens like kale with a teaspoon of olive oil and a pinch of salt.

Mix the drizzle (optional): Stir yogurt, tahini, lemon juice, and salt with enough warm water to make a pourable sauce.

Assemble bowls: Add a scoop of grains and a handful of greens to each bowl. Top with the maple-glazed carrots and chickpeas, sliced red onion, herbs, and any toppings. Finish with the drizzle if using.

Season to taste: Add a final squeeze of lemon, a pinch of salt, and freshly ground black pepper if needed.