Preheat oven to 375°F. Add the potatoes, tofu and chickpeas onto one sheet pan.
On the second sheet pan, combine the shredded carrots, corn and BBQ sauce, then arrange in a single even layer.In a jar or small bowl, whisk together all the spices to make your own BBQ seasoning. Add about 2 to 3 tbsp of the spice blend over the potatoes, tofu and chickpeas plus a drizzle of olive oil and gently toss to combine. (Keep the spice blend stored in a jar to use for future recipes!)
Place both sheet pans in the oven and bake for 35 to 40 minutes until the carrots are tender and the potatoes are golden brown.
Serve over a cooked grain or a bed of your favourite salad greens, garnish with fresh chopped cilantro, a lime wedge and some avocado and enjoy!
