Preheat oven to 400°F.

Cook rice as directed on package.

Meanwhile, drain and rinse chickpeas. Slice carrots approximately 1/2 inch thick and add to a large baking dish with chickpeas. Chop broccoli and summer squash into bite-sized pieces and add to carrots. Toss with olive oil, salt and thyme. Bake for 15 minutes.

Stir and drizzle with maple syrup and the zest and juice of 1 orange. Toss to coat evenly and bake for another 15 minutes or until veggies are at desired tenderness.

Divide rice and veggies among 4 bowls and top with sesame seeds and soy sauce.

Peel remaining oranges, split into wedges, and serve on the side.