Instructions

• Preheat the oven to 400°F (200°C).
• On a large rimmed baking sheet, toss 1 cup diced carrots and 2 cups broccoli florets with 1 teaspoon sesame oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Spread in a single layer and roast 20–25 minutes, until the carrots are soft and the vegetables begin to char at the edges. Remove from oven and set aside.
• Meanwhile, drain and rinse the 14-ounce can of garbanzo beans (chickpeas) and pat them dry with a paper towel. On a second baking sheet, toss the chickpeas with the remaining 1 teaspoon sesame oil, remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon ground black pepper. Spread in a single layer and roast 10–15 minutes, just until they begin to brown and roast but are still somewhat soft. Remove from oven and let cool slightly.
• While the vegetables and chickpeas roast, make the peanut sauce: in a food processor combine 2 tablespoons toasted sesame oil, 1/4 cup low-sodium soy sauce, 1/4 cup honey, 2 minced garlic cloves, 1 teaspoon crushed red pepper, and 1/4 cup creamy peanut butter. Blend until smooth.
• Transfer the blended sauce to a bowl and gently stir in the 1/4 cup roasted unsalted peanuts. Reserve about 1/4 cup of this sauce for drizzling at the end; keep the rest for tossing.
• Place the roasted vegetables and the roasted chickpeas in a large bowl. Pour the sauce (not the reserved 1/4 cup) over them and gently toss until evenly coated.
• Divide 2 cups cooked brown rice between 6 serving bowls. On each bowl, layer 1/3 of the rice surface with 2 cups spinach divided among the bowls (so spinach covers about one third of the rice in each bowl), layer another 1/3 with the 1 cup bean sprouts divided among the bowls, and fill the remaining 1/3 of each bowl with the sauced roasted vegetables and chickpeas.
• Drizzle the reserved 1/4 cup peanut sauce over the bowls, distribute any remaining peanuts as desired, and serve.