Colourful Roasted Vegetable Bowl

Preheat oven to 400°F.

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

Toss the chopped vegetables with oil, salt, and pepper, then spread on a baking sheet.

Roast the vegetables in the oven until tender and slightly caramelized, about 20-30 minutes.

For the chickpeas, drain and rinse if canned, then toss with oil, salt, and pepper.

Bake the chickpeas separately until crispy, about 20-25 minutes, stirring halfway.

Slice the avocado and prepare bagel seasoning if needed.

Assemble the bowl by combining the roasted vegetables, crispy chickpeas, avocado, and sprinkling with bagel seasoning.