Korean BBQ Chickpea Bowls

For the sauce, chickpeas, and Brussels sprouts:

• 3 tablespoons tamari
• 2 tablespoons water
• 2 tablespoons tomato sauce
• 2 teaspoons honey or coconut sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1 teaspoon garlic minced
• 1 tablespoon sesame oil
• 3 tablespoons green onion chopped
• 15 ounces chickpeas rinsed and drained
• 1 cup Brussels sprouts ends trimmed, halved

For the Bowls:

• 2 cups quinoa or rice
• 1 zucchini ribbon cut
• 1 carrot ribbon cut
• 1 cup grape tomatoes sliced
• 1 avocado sliced, large

For the Toppings:

• 1/2 lime juiced
• 2 teaspoons sesame seeds
• cilantro fresh
• crushed red pepper flakes optional, dash
• salt to taste
• black pepper to taste