Colorful Roasted Veggie Bowl with Chickpeas

1. Preheat the oven to 400°F (200°C).

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

3. Toss the chopped vegetables with oil, salt, and pepper, then roast on a baking sheet for 20-30 minutes until tender.

4. For the chickpeas, drain and rinse if using canned, toss with salt and pepper, and roast separately until crispy.

5. Assemble the bowl by combining the roasted vegetables, crispy chickpeas, and sliced avocado.

Notes

1. This bowl is super nutritious and was created by Alex-Leigh from @nourishingalex.