Preheat oven to 400°F. Use a vegetable chopper to dice the sweet potatoes. Drain a can of garbanzo beans. Add the chickpeas and diced sweet potatoes onto a baking sheet.
Combine seasonings in a small bowl, then drizzle the olive oil and sprinkle the seasoning over the sweet potatoes and chickpeas. Roast for 25-30 minutes.
While the sweet potatoes and chickpeas are roasting, prepare the rice according to box/bag instructions. I used Success White Rice, Boil in a Bag.
Next, prepare the spicy mustard dressing. Add all of the ingredients into a mason jar, top with the lid, and shake for 20-30 seconds until combined.
Use a vegetable chopper to finely dice the cucumbers. Slice the red pepper into long vertical strips, and slice the avocado.
Once the roasted sweet potatoes and chickpeas are out of the oven, it’s time to assemble the bowls. Drizzle with dressing and enjoy!