Colorful Roasted Vegetable Bowl

Preheat oven to 400°F (200°C).

Chop the butternut squash, red pepper, tomatoes, and broccoli into bite-sized pieces.

Toss the chopped vegetables with a little oil and season with salt and pepper.

Spread the vegetables on a baking sheet and roast for 20-30 minutes until tender.

For the chickpeas: drain and rinse if using canned, toss with oil, salt, and pepper, then roast on a separate baking sheet until crispy, about 20-25 minutes.

Slice the avocado and sprinkle with bagel seasoning.

Assemble all the roasted and fresh components in a bowl and serve.