Preheat oven to 425°. Slice carrots in half length-ways, drizzle them with olive oil then place on a baking sheet and roast for 25 minutes, flipping half way through, or until carrots are soft.
Meanwhile, make the broccoli rice. If you have pre-riced broccoli rice, you can skip this step. Place broccoli florets in a food processor and pulse for 15-20 seconds until broccoli is a rice-like texture. Then, set aside.
Heat oil in a large skillet over medium heat, then add the mushrooms and garlic and sauté for 2-3 minutes. At the same time, make the sauce by whisking all sauce ingredients together.
Next, add drained and rinsed chickpeas into the skillet and sauté for 1 minute. Then, reduce heat to low and pour in the sauce, stirring until the sauce thickens and the chickpeas are coated.
In a separate skillet, heat broccoli rice for 1-2 minutes. You want it to be warm, but not mushy.
Assemble: add broccoli rice to a bowl, then top it with the roasted carrots and marinated chickpeas. Top with green onions and sriracha (optional) and enjoy!