Preheat your oven to 420 degrees Fahrenheit. On a parchment paper-lined baking sheet, spread out the peas and drizzle with 1 tablespoon of avocado oil. Roast for 20 minutes until crispy. While the peas are roasting, boil sweet potatoes until tender. Once cooked, drain and set aside. To assemble the buddha bowl, combine the roasted peas, boiled sweet potatoes, spinach, chickpeas, and red bell peppers in a bowl.
