Preheat the oven to 400 F. Line a baking tray with Aluminum foil or parchment paper and spray some oil.
In a mixing bowl, combine sliced zucchini and squash. Add thyme, garlic, 1 teaspoon oil, salt and pepper according to taste. Mix well and spread the slices on the baking tray. Also, place one large tomato in the tray
Then, in the same bowl add chickpeas, paprika, cumin powder, curry powder, remaining oil, salt and pepper. Mix well and spread the mixture on the baking tray*. Transfer the tray into the baking oven. Bake it for 35-40 min. in total. After 20 min. or so, flip the vegetables and stir the chickpeas. Once done turn off the heat and let it cool for few mins.
Meanwhile, in a medium sauce pan add quinoa, chicken stock or vegetable stock and bring it to boil. Add salt according to taste and simmer the quinoa on low heat for about 18-20 min.
Peel off the skin from roasted tomato, chop it finely and add it to a mixing bowl. Add avocado, onion, salt and pepper. Mash the mixture to combine well.
In a serving bowl assemble quinoa, roasted vegetables and roasted chickpeas. Serve with roasted tomato-avocado sauce to enjoy this healthy quinoa bowl.