Prep: Preheat oven to 400 degrees F. 

1st Bake: Place chickpeas, sweet potatoes and yam cubes on a large baking sheet. Drizzle with olive and sprinkle with salt and pepper; toss to combine. Place in the oven, middle rack, and let cook 12-15 minutes.

2nd Bake: Remove from oven, add brussel sprouts and red onion. Drizzle those with more olive oil and sprinkle with salt and pepper. Return to the oven and bake for another 12-15 minutes or until everything is soft, but firm. Remove and let cool slightly.

Coconut Quinoa: Meanwhile, rinse quinoa and bring a medium-sized saucepan to medium-high heat. Add 1 cup rinsed quinoa, 1 3/4 cup coconut milk and a pinch of salt. Stir, cover, and bring to a simmer. Let simmer 15-20 minutes. Remove from heat and let sit 5 minutes. Fluff with fork and serve. 

Make Peanut Sauce: While everything finishes cooking, add 1/3 cup peanut butter, 1-2 tablespoons maple syrup, 1 tablespoon soy sauce, 1/4 teaspoon sesame oil and 1 tablespoon water to a small bowl. Whisk to combine (it takes a few seconds of whisking to fully incorporate the water). Add an additional tablespoon of water and whisk to combine again. Taste and add any additional maple syrup, as-desired. Option to add additional water, 1 tablespoon at a time, to reach your desired consistency. 

Build Bowls: Divide quinoa and veggies/chickpeas between individual bowls and drizzle with Peanut Sauce.

Serve: Enjoy right away!