Preheat oven to 400°F (200°C).

In a bowl, toss 1 cup diced carrots and 2 cups broccoli florets with 1 teaspoon sesame oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Spread in a single layer on a baking sheet and roast 20–25 minutes, until carrots are soft and begin to char. Remove from oven and set aside.

Pat 14 ounces garbanzo beans (drained and rinsed) dry with paper towels. Toss the chickpeas with the remaining 1 teaspoon sesame oil, remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon ground black pepper. Spread in a single layer on a baking sheet and bake 10–15 minutes at 400°F, until they begin to roast but are still slightly soft. Remove and let cool briefly.

In a food processor combine 2 tablespoons toasted sesame oil, 1/4 cup low-sodium soy sauce, 1/4 cup honey, 2 minced garlic cloves, 1 teaspoon crushed red pepper, and 1/4 cup creamy peanut butter. Process until smooth.

Remove the blade and stir in 1/4 cup roasted unsalted peanuts. Reserve about 1/4 cup of this peanut sauce mixture in a small bowl for drizzling.

Pour the remaining peanut sauce over the roasted vegetables and roasted chickpeas. Gently toss to coat evenly.

Divide 2 cups cooked brown rice evenly among six bowls. In each bowl place approximately 1/3 of the rice surface with spinach (from the 2 cups spinach total), 1/3 with bean sprouts (from the 1 cup bean sprouts total), and fill the remaining 1/3 with the sauced chickpea-and-vegetable mixture.

Drizzle the reserved 1/4 cup peanut sauce over the assembled bowls. Serve immediately.