Chili Roasted Chickpea Mango Bowl with Coconut Rice

0 Preheat oven to 425 and line a large metal baking sheet with parchment paper. Add chickpeas to a bowl and season with chili powder, garlic, sea salt and onion powder. Toss to evenly coat. Spread on the baking sheet and bake for 20 minutes until crisp, shaking half way through.
1 Meanwhile, prepare your rice by adding rice, water and coconut milk to a saucepan with a pinch of salt. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add the chopped kale to the bowl and drizzle with lemon juice and a pinch of salt. Use your hands to massage until tender, about 15 seconds. Divide between 4 serving bowls and top with cooked rice.
2 Add the cooked chickpeas to the serving bowls and top with the cucumber, avocado, mango, and cilantro. Drizzle with lime juice. If you prefer this dish less tart, stir 1 tsp of maple syrup into your lime juice before drizzling.