Preheat your oven to 400°F (200°C). Drain and rinse the canned brown lentils and chickpeas. Spread them out on a kitchen towel and pat them dry. Arrange the legumes on a large rimmed baking sheet.

Drizzle the lentils and chickpeas with olive oil, sprinkle with kosher salt and black pepper, and toss gently. Roast in the preheated oven for 20 minutes, stirring halfway through.

Peel and chop the sweet potatoes into bite-sized pieces. Cut the bell peppers into strips and separate the broccoli into florets. Toss the veggies with olive oil and seasonings in a large bowl.

Spread the seasoned vegetables on a rimmed baking sheet and roast for 30-35 minutes until fork-tender and golden brown.

In a small mixing bowl, combine tahini, apple cider vinegar, maple syrup, and soy sauce. Whisk until smooth and creamy. Adjust the consistency with water as needed.

To serve, layer the roasted veggies in bowls, top with the crispy lentils and chickpeas, and drizzle with the creamy dressing.