**Instructions for Quinoa and Roasted Veggie Bowl**

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Cook Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the quinoa has absorbed the water.
3. Prepare Veggies: On a baking sheet, spread out zucchini, bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika.
4. Roast Veggies: Roast the vegetables in the preheated oven for 20-25 minutes, or until caramelized and tender.
5. Assemble Bowl: In a serving bowl, layer quinoa as the base, top with roasted veggies, and garnish with fresh parsley.

**Instructions for Brown Rice and Chickpea Bowl**

1. Cook Brown Rice: Rinse the brown rice under cold water. In a medium saucepan, combine rice and water or broth. Bring to a boil, reduce heat, cover, and cook for about 45 minutes.
2. Prepare Chickpeas: While the rice cooks, in a medium pan over medium heat, add the drained chickpeas. Season with salt and pepper, and cook until heated through.
3. Make Dressing: In a small bowl, whisk together tahini and lemon juice until smooth. If it’s too thick, add a little water to reach your desired consistency.
4. Assemble Bowl: In a serving bowl, layer the cooked brown rice, chickpeas, baby spinach, shredded carrot, and avocado slices. Drizzle with the tahini dressing and sprinkle with sesame seeds.