Cook the quinoa: Rinse quinoa under cold water. In a medium pot, add 2 cups water (or vegetable broth) and bring to a boil. Add quinoa, reduce heat, cover, and simmer for 12-15 minutes, until cooked. Fluff with a fork and set aside to cool.

1. Season the chickpeas: Heat olive oil in a pan over medium heat. Add chickpeas, cumin, paprika, salt, and pepper. Sauté for 5-7 minutes until chickpeas are lightly crispy and golden. Set aside.
2. Prepare the vegetables: Slice cucumber, halve cherry tomatoes, shred carrots, and slice avocado. Optionally, thinly slice red cabbage.
3. Make the dressing: In a small bowl or jar, whisk together tahini, olive oil, lemon juice, maple syrup, salt, and pepper. Add water to achieve desired consistency. Taste and adjust seasoning.
4. Assemble the Buddha bowl: In each bowl, start with a scoop of quinoa as the base. Top with chickpeas, shredded carrots, cucumber, tomatoes, avocado, and red cabbage (optional).
5. Drizzle with dressing: Drizzle the dressing over the assembled ingredients and garnish with fresh cilantro or parsley.
6. Serve and enjoy: Serve immediately or store for meal prep. Enjoy your vibrant, healthy Buddha bowl!