1. Prepare the Butternut Squash:

• Preheat your oven to 400°F (200°C).
• After this,Spread the cubed butternut squash on a baking sheet.
• Drizzle with avocado oil, garlic powder, cumin, salt, and pepper. Toss until well coated.
• Place the baking sheet on the top rack of the oven and roast for 15 minutes.
• After 15 minutes, remove the squash and toss it to ensure even cooking.
• Return the squash to the top rack.

2. Roast the Chickpeas:

• On a separate baking sheet, spread the rinsed and dried chickpeas.
• Drizzle with avocado oil, lemon juice, honey, chili powder, garlic powder, and salt. Toss to combine.
• Place the chickpeas on the bottom rack of the oven, underneath the squash.
• Roast both the squash and chickpeas for another 15 minutes.

3. Cook the Brown Rice:

• In a medium pot, combine the sprouted brown rice and water.
• Bring to a boil, then reduce the heat to low.
• Cover and let simmer for 20-30 minutes, or until all the water is absorbed. Fluff with a fork when done.

4. Assemble the Bowls:

• Divide the cooked brown rice, roasted butternut squash, and chickpeas into 4 equal servings.
• Add a generous handful of arugula, a sprinkle of microgreens, and sliced avocado to each bowl.
• Drizzle with harissa sauce for a flavorful kick.

5. Enjoy!

• Mix everything together in your bowl and savor the delightful flavors of this healthy and colorful meal.