Crispy Smashed Potatoes with Avocado and BBQ Chickpeas

Boil yellow baby potatoes until just fork tender, about 15 minutes.

Transfer potatoes to a lined baking sheet and smash them to about 1/2 inch thick using the bottom of a glass.

Brush potatoes with olive oil and sprinkle with salt and black pepper to taste.

Rinse and drain the chickpeas.

In a bowl, combine the spice blend ingredients: 1.5 teaspoons paprika, 0.5 teaspoon black pepper, 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder, 0.5 teaspoon chili powder, a pinch of cayenne, 1.5 teaspoons nutritional yeast, and salt to taste.

Optionally, lightly coat the chickpeas with olive oil.

Toss the chickpeas in the spice blend until well coated.

Spread the chickpeas on a parchment-lined baking sheet.

Bake both the potatoes and chickpeas at 450°F for about 15 minutes.

Remove from oven, flip the potatoes, brush the other side with olive oil and salt, and return to oven.

Continue baking until potatoes are golden brown and crispy.

For the chickpeas, remove them from the oven, toss in desired amount of low-sugar BBQ sauce, and bake for another 5-10 minutes.

Assemble the bowl with crispy smashed potatoes, BBQ chickpeas, and sliced avocado.

Note: You can skip the spice blend and use only BBQ sauce or vice versa for flavor variations.