Simple meals are the best and the easier the better. These bowls are perfect combination of a few really easy components.
Preheat oven to 375 degrees F (190 C) and line a baking tray with parchment. Drain cooked chickpeas and pour them into a medium mixing bowl. Add the seasoning and toss to coat evenly. Spread the chickpeas out on tray in an even layer and place in the oven to roast for 15-20 minutes until browned and crispy. (Take them out after about 10 minutes to turn for a more even roast.)
Stir together the ingredients for the ranch and set aside until ready to make up the bowls.
Pour veggies into a large skillet and add about 1/2 an inch of water. Cover with a lid a place over medium high heat to steam for 6- to 8 minutes or until they reach your desired tenderness. Remove from heat and season with garlic powder and salt and pepper to taste.
To make the bowls warm your chosen grain (if not already hot) and scoop desired amounts into bowls along with the steamed veggies, fresh spinach, and roasted chickpeas. Drizzle aji ranch over bowls as desired or serve along side.