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 minced garlic 
• 1 tablespoon sesame oil
• 3 tablespoons chopped green onion
• 15 ounces chickpeas, rinsed and drained
• 1 cup halved Brussels sprouts, ends trimmed

For the Bowls:

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

For the Toppings:

• 1/2 lime, juiced
• 2 teaspoons sesame seeds
• fresh cilantro
• Dash crushed red pepper flakes, optional
• Salt and pepper, to taste
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