Preheat your oven (or toaster oven) to 425 degrees convection bake, and prepare a baking sheet with parchment paper. Place the sweet potato halves cut sides down (skin side up) on the baking sheet and bake for 30-35 minutes, until a fork easily pierces the potato.
Meanwhile, cook your broccoli in a small pan over covered with water over high heat until fork tender, about 7 minutes.
In a large skillet, add your chickpeas, lime juice and all the seasonings (except the cilantro) and heat the chickpeas over medium low heat until the lime juice is mostly absorbed. This will take about 3-4 minutes. Turn off heat and add the cilantro and toss to combine.
Now assemble your two Buddha bowls with half of all the components, and drizzle with sriracha or hot sauce of choice, if desired.
Do not overcook the broccoli, you want it tender crisp for best texture. You may also sub with another veggie, like asparagus, brussels sprouts or cauliflower.Remove any loose chickpea skins but don't go overboard trying to remove them all, it's time consuming and unnecessary.If you don't have wild rice, use brown rice, or your choice.