Quinoa and roasted chickpea vegan burrito bowls

tin chickpeas, (drained (240g, or ~ 1 1/4 cups, when drained))

oil

smoked paprika

cayenne chilli pepper

ground cumin

Salt

Black pepper

medium tomatoes, (halved)

(~ 1/2 cup) uncooked quinoa

small clove garlic, (peeled)

sunflower seeds ((or any alternative seeds or nuts))

Few sprigs fresh coriander ((cilantro))

Small handful fresh spinach

extra virgin olive oil

water

avocado, (sliced)

Pickled jalapeños

Juice of 1/2 lime