Preheat oven to 425°F and line a large sheet pan with parchment paper.​

In a large mixing bowl, toss sweet potatoes with olive oil, cumin, paprika, turmeric, cinnamon, garlic powder, salt, and pepper until evenly coated.​

In a separate small bowl, toss chickpeas with a little olive oil and a portion of the spice mix until coated.​

Spread sweet potatoes, chickpeas, bell pepper, and red onion on the sheet pan in a single layer, keeping chickpeas slightly separated for maximum crispiness.​

Roast for 25–30 minutes, stirring halfway, until sweet potatoes are golden and fork-tender and chickpeas are crispy.​

While vegetables roast, cook your grain according to package directions and whisk together tahini sauce by combining tahini, lemon juice, minced garlic, water, and salt until smooth and pourable.​

To assemble, layer cooked grain in bowls, top with roasted sweet potatoes, chickpeas, and vegetables, then drizzle with tahini sauce and garnish with fresh herbs, nuts, and dried fruit.​