Crispy Chickpeas & Brussels Warm Harvest Grain Bowl

1. Preheat your oven to 400°F (200°C).
2. Toss the brussel sprouts, tofu, cauliflower, chickpeas, and zucchini with olive oil and sea salt. Spread them on a baking sheet.
3. Roast in the preheated oven for 25 minutes, or until tender and lightly crispy.
4. While the vegetables are roasting, cook quinoa according to package directions.
5. Prepare the two-ingredient hummus dressing: In a small bowl, whisk together 1/4 cup garlic hummus and 1 tablespoon of water until creamy. Adjust the amount of water to achieve your desired consistency. If using classic hummus, you may add some garlic powder for extra flavor.
6. Assemble the bowls: In serving bowls, combine the spring mix (or arugula), roasted brussel sprouts, oven-roasted tofu, roasted cauliflower, crispy chickpeas, roasted zucchini, and cooked quinoa.
7. Drizzle generously with the hummus dressing.
8. Serve the grain bowl hot or cold.