Asian Inspired Sesame Chickpeas w/ Almond Butter Sauce

Preheat oven to 425F. Drain and pat dry the chickpeas. Add them to a bowl with 1 tsp garlic, 2 tbsp coconut aminos, 2 tbsp olive oil, 1 tbsp maple syrup, 1 tbsp sesame seeds, and 1 tbsp arrowroot flour. Mix together. Cut the broccoli into florets and add 2 tbsp olive oil to them. Line a large sheet pan with parchment paper and add the broccoli. Bake for 15 minutes. Remove the sheet pan and add the seasoned chickpeas. Bake for 20 more minutes. In a small bowl, mix together the almond butter sauce ingredients (1/3 cup almond butter, 1/4 cup water, 1 tbsp maple syrup, 1 tbsp coconut aminos, 1 tbsp apple cider vinegar). Blend for a smoother sauce if desired. Cook rice according to package instructions. Assemble the bowls with rice, baked chickpeas, and broccoli, then drizzle with almond butter sauce. This recipe makes about 4 meals. Store in the fridge for up to 5 days. Enjoy!