Preheat your oven to 400°F (200°C) to roast the Brussels sprouts and chickpeas.
In a medium mixing bowl, whisk together the tamari, water, tomato sauce, honey, ground ginger, black pepper, and minced garlic. Set aside.
Toss the chickpeas and halved Brussels sprouts on a baking sheet with sesame oil, salt, and pepper. Roast for about 20-25 minutes, stirring halfway through.
Cook quinoa or rice according to package instructions and fluff once done.
Ribbon cut the zucchini and carrot, slice the grape tomatoes, and prepare the avocado.
In each bowl, layer quinoa or rice, roasted chickpeas, Brussels sprouts, zucchini, carrot, grape tomatoes, and avocado. Drizzle with lime juice, sprinkle with green onions, sesame seeds, and cilantro. Add crushed red pepper flakes if desired.
