Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Rinse and drain the chickpeas thoroughly, then spread them on a towel to dry for a few minutes. Toss the chickpeas in 1 tablespoon of olive oil, smoked paprika, and a pinch of salt until evenly coated.
Spread the chickpeas on the prepared baking sheet in a single layer. Roast in the oven for 20-25 minutes, shaking the pan halfway through, until they are golden and crispy.
Meanwhile, rinse the quinoa under cold water using a fine sieve. Combine with 4 cups of water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until fluffy. Fluff with a fork and set aside.
Peel the sweet potatoes and cut them into small cubes. Toss with 1 tablespoon of olive oil and a pinch of salt. Spread on a separate baking sheet and roast for 25 minutes, or until tender and caramelized around the edges.
While the vegetables roast, prepare the greens. Wash and roughly chop your greens, then place in a bowl. Massage with a squeeze of lemon juice and a pinch of salt for about 2 minutes until they wilt slightly and become tender.
Once everything is cooked and roasted, assemble the bowls. Start with a base of fluffy quinoa, then add roasted sweet potatoes, greens, and crispy chickpeas on top.
Drizzle the assembled bowls with fresh lemon juice and the remaining olive oil. Garnish with chopped herbs for a burst of fresh flavor.
Taste and adjust seasoning as needed, adding a little more lemon or salt if desired. Serve immediately for the best crunch and freshness.