Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
In a large bowl, combine the cauliflower florets, sweet potato cubes, and chickpeas.
Drizzle with olive and toss until well coated. Add the smoked paprika, garlic powder, cumin, chili powder, turmeric, salt, and pepper.
Spread the veggie chickpea mixture onto the prepared baking sheet in an even layer.
Place the pan in the oven and roast, stirring once, until the cauliflower and sweet potatoes are tender with crispy, browned edges., about 25 to 30 minutes.
While the veggies and chickpeas are roasting, prep the other bowl ingredients. This is also a great meal prep recipe because you can make the rice, and dragon fruit tahini dressing in advance.
To assemble the bowls, place cooked rice in bowl(s) and top with greens of your choice, the veggie chickpea mixture, cucumber sliced red onions. Drizzle with dragon fruit tahini dressing.