Jenn Eats Goood

preheat your oven to 400 degrees and line a baking sheet with parchment.

start by slicing all of your veggies, then add them to a large bowl. cover with the olive oil, coconut aminos, & spices, then use clean hands to evenly disperse it over everything. let marinate in the fridge for at least 20 minutes, but the longer the better.

while the veggies marinate, prepare the chickpeas by covering them in olive oil, salt, black pepper, garlic powder, & paprika. transfer to the pan with parchment and bake for 15 minutes or until crisp. set aside. at this time you can also cook your cup of rice.

now, grill the veggies over medium-high heat by cooking for about 7 minutes on each side, or until each side has grill marks. if you’re doing this on the stove, just sauté the veggies on medium heat until soft. be sure to save your veggie marinade for topping later on.

assemble your bowls by adding some cooked rice, a generous serving of grilled veggies, & the crispy chickpeas on top. drizzle on that saved marinade, then top with chopped cilantro.