A refreshing and satisfying plant-based bowl packed with roasted chickpeas, grilled squash, sautéed mushrooms, avocado, sweet potato chips, and tomatoes, perfect for a hot summer day.
For the roasted chickpeas: Coat chickpeas with extra virgin olive oil, paprika, onion powder, garlic powder, and cumin. Roast at 450F for 15 minutes. For the grilled squash: Grill squash in a cast iron skillet until tender. For the sautéed mushrooms: Sauté mushrooms until cooked through. For the roasted sweet potato chips: Slice sweet potato thinly and roast at 400F for 20 minutes on each side until crispy. Assemble the bowl with roasted chickpeas, grilled squash, sautéed mushrooms, 1/2 avocado, roasted sweet potato chips, and tomatoes.
