Vegan Winter Rice Bowl with Roasted Veggies and Chickpeas

Preheat oven to 425°F. On two large sheet pans, divide sweet potato, beets, Brussels sprouts, fennel, and chickpeas then drizzle with olive oil, garlic powder, smoked paprika, salt and pepper, then toss to combine. Spread evenly on sheet pans and roast for 35–40 minutes, stirring halfway, until caramelized and tender. Meanwhile, in a fine colander, rinse rice with water until water runs clear.Combine rinsed rice, water, and salt in a pot and bring to a boil. Stir, cover, and reduce heat to a simmer, cooking on low 15 minutes. Remove from heat and keep covered to steam for 5-10 more minutes. Spread rice out on a baking sheet to cool quickly While those are cooking, make the vinaigrette dressing. In a small jar with a lid (or whisk together in a bowl), add lemon zest, lemon juice, orange juice, olive oil, Dijon, maple syrup, garlic, and salt and pepper. Shake until combined. Once rice and veggies have cooled, divide evenly between 4-6 containers. Drizzle generously with lemony citrus vinaigrette or pack the dressing into separate containers to pour on when serving. Finish with optional garnishes if desired. Enjoy chilled or gently reheated!