Roast the veggies and chickpeas. Preheat the oven to 425°F. Add the butternut squash, broccoli, cauliflower, red onion, and chickpeas to a large baking sheet. Drizzle with the olive oil and sprinkle with the salt, black pepper, garlic powder, and smoked paprika. Toss everything together until well coated, then spread into an even layer. Roast for 30–35 minutes, flipping once halfway through, until the vegetables are tender and caramelized and the chickpeas are lightly crisp.

Make the whipped feta. While the vegetables are roasting, add the feta cheese, Greek yogurt, olive oil, lemon juice, and a few cracks of black pepper to a food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary, then set aside.

Assemble the bowls. Divide the roasted vegetables and chickpeas evenly among four bowls. Add a generous spoonful of whipped feta to each bowl. If desired, serve over a base of cooked quinoa, farro, or rice, and finish with fresh herbs or an extra squeeze of lemon. Serve warm.