Preheat the oven to 400 degrees F. Line a large baking sheet with foil.
To make the Korean BBQ marinade, combine the tamari, water, tomato sauce, honey, ginger, pepper, garlic, sesame oil, and green onion in a medium bowl. Add the chickpeas to the marinade bowl and toss until chickpeas are well coated. Reserve 2 tablespoons of the marinade for topping the bowl.
Spread out the chickpea mixture on the prepared baking sheet. Add the Brussels sprouts Roast for 30 minutes, turning once, until the chickpeas and Brussels sprouts are crispy. Remove from the oven and set aside.
For the bowls, divide the quinoa or rice into bowls. Top with chickpeas, Brussels sprouts, zucchini, carrot, tomatoes, and avocado slices.
Garnish the bowls with lime juice, sesame seeds, cilantro, crushed red pepper flakes, salt, and pepper. Serve immediately.