Golden roasted chickpeas and caramelized sweet potato cubes anchor these bowls, piled over fluffy brown rice with crisp red cabbage, shredded carrots, and baby spinach for serious crunch and color. The creamy tahini dressing, brightened with fresh lemon juice and a touch of maple syrup, ties every component together without weighing the bowl down. Fanned avocado slices add richness, while a scatter of sesame seeds and cilantro finishes things off with texture and freshness in every bite. Each element is roasted or assembled separately, so you get distinct pockets of flavor rather than one muddled mix — smoky paprika-spiced veggies, nutty rice, and that tangy tahini drizzle all doing their own thing. It's a fully loaded, plant-based bowl that reheats well for meal prep, and it's a solid pick for a gluten free lineup.
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Preheat the oven to 425°F (220°C). Pat the chickpeas dry with a paper towel — the drier they are, the crispier they will roast.
Combine the brown rice and 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is tender and all the water is absorbed, about 25–30 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
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