Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss the cubed butternut squash with avocado oil, garlic powder, cumin, salt, and pepper. Spread in a single layer on one half of the prepared baking sheet.

In the same bowl (no need to wash), toss the drained and rinsed garbanzo beans with avocado oil, lemon juice, chili powder, garlic powder, and salt. Spread in a single layer on the other half of the baking sheet.

Roast for 25-30 minutes, or until the squash is tender and lightly caramelized, and the chickpeas are slightly crispy. Toss halfway through cooking.

While the squash and chickpeas are roasting, cook the brown rice according to package directions. Typically, this involves combining 1 cup of brown rice with 2 cups of water in a saucepan, bringing to a boil, then reducing heat, covering, and simmering for 20-30 minutes until water is absorbed.

To assemble the bowls, divide the cooked brown rice, roasted butternut squash, and spiced chickpeas among four bowls. Top with arugula, microgreens, sliced avocado, and a drizzle of tahini dressing.