Buddha Bowl with Air Fryer Chickpeas

For the roasted vegetables:

1 tbsp olive or coconut oil

1 sweet potato or butternut squash, cubed

2 beetroot, cubed

2 red onions, cut into eighths

For the air fryer chickpeas:

1 tin chickpeas, drained

1 tsp olive or coconut oil

½ tsp cumin

¼ tsp paprika

½ tsp garlic powder

Salt and pepper

For the tahini dressing:

2 tbsp tahini

Juice of half a lemon

½ tsp maple syrup

½ clove garlic, crushed

Hot water

To serve:

Cooked and cooled bulghur wheat, Feta cheese, olives, salad leaves and cucumber and onion