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Preheat the oven to 430°F (220°C). Cook the rice if needed.
Drain, rinse, and pat dry 2 cans chickpeas. Add them to a large baking sheet with 2 medium carrots and 1 large onion (both sliced).
Add 2 tablespoons olive oil, 2 tablespoons soy sauce, 2 teaspoons smoked paprika, and 1½ teaspoons garlic powder. Toss well, spread into a single layer, and roast for 25–30 minutes, until tender and lightly browned.
In a bowl, whisk together ½ cup creamy peanut butter, 3 tablespoons soy sauce, 3 tablespoons lime juice, and 2 tablespoons maple syrup. Add a little water at a time until smooth and easy to drizzle.
Put 3 cups broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover with a microwave-safe plate or lid and microwave on high for 3–4 minutes, until tender and bright green. Carefully remove the cover and drain.
Add 2 cups cooked rice and steamed broccoli to the baking sheet with the roasted chickpeas and vegetables. Toss gently so the rice absorbs all the flavorful roasting juices and seasonings.
Divide into bowls and drizzle generously with peanut sauce. Top with scallions, crushed peanuts, and a squeeze of lime.