Cook the quinoa by combining rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Let it rest for 5 minutes, then fluff with a fork and season with salt and pepper.

Preheat the oven to 400°F (200°C). Toss broccoli, bell peppers, and cherry tomatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.

In a skillet, heat olive oil and sauté chickpeas with cumin, paprika, salt, and pepper for 5-7 minutes until heated through and slightly crispy.

In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth. Adjust consistency with more water if needed.

Assemble the meal prep by dividing quinoa into containers, topping with roasted vegetables and chickpeas, and drizzling with tahini dressing.