Preheat oven to 400°F (200°C).
Rinse quinoa thoroughly and cook according to package instructions with a pinch of sea salt.
Drain chickpeas and pat dry. Toss chickpeas with avocado oil, minced garlic, Italian seasoning, sea salt, and black pepper.
Spread chickpeas on a baking sheet and roast for 20-25 minutes until crispy.
On another baking sheet, toss broccoli and cauliflower florets with avocado oil, salt, and pepper.
Roast vegetables in the oven for 20-25 minutes until tender and slightly browned.
Once quinoa is cooked, fluff with a fork and divide into bowls.
Top quinoa with roasted chickpeas and veggies.
Drizzle each bowl with 1 cup of Vegan Roasted Red Pepper Sauce.
Add extra toppings like a drizzle of extra-virgin olive oil, a squeeze of lemon juice, fresh basil, and chili crunch if desired before serving.