Recipe: BBQ chickpea bowls - WPR

Ingredients

• 1 (15-ounce) can reduced-sodium chickpeas, rinsed and drained
• 3/4 cup quinoa or brown rice
• 11/2 cups water
• 1/2 teaspoon kosher salt, divided
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1 (8-ounce) can tomato sauce
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 to 2 ripe medium avocados, sliced or diced
• Nonfat plain Greek yogurt
• Chopped fresh cilantro
• 1/2 pound Brussels sprouts, stems trimmed, brown outer leaves removed, and halved
• 1 small red onion, cut into 1-inch wedges
• 3 cups cauliflower florets (about 12 ounces or 1 small head or 1/2 large head)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons chili powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper