1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)

3 large carrots, cut into round pieces

2 tbsp extra virgin olive oil (more as needed)

½ tsp garlic powder

1 tsp oregano

1 tsp paprika

1 tsp ground cumin

½ tsp salt (more to taste)

¼ tsp ground black pepper

½ large lemon, juiced (about 2 tbsp)

¼ cup fresh parsley, chopped (optional)

1 can chickpeas (15.5–16 oz)

1 sweet potato, diced

2 tbsp extra virgin olive oil

½ tsp ground cumin

½ tsp paprika

¼ tsp garlic powder

½ tsp salt (more to taste)

⅕ tsp ground black pepper (more to taste)

1 cup Greek yogurt (or plant-based yogurt)

¼ cup tahini

1 large lemon, juiced (about ¼ cup)

2 tbsp extra virgin olive oil

1 clove garlic

½ tsp ground cumin

½ tsp salt

Arugula or greens of choice (optional)

Toppings of choice (optional)

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Preheat the oven to 425℉ (220°C) and line a rimmed baking sheet with greased parchment paper.
Place cauliflower and carrots on the sheet pan, coat with olive oil and spices, and roast for 25 minutes.
Remove from oven, drizzle with lemon juice and parsley, then roast another 5–10 minutes until golden brown.
On a separate baking sheet, toss chickpeas with oil and seasoning, and place on half the tray. Toss sweet potatoes with oil, salt, and pepper, and spread on the other half. Roast 20–28 minutes until chickpeas are crispy and sweet potatoes are tender.
In a blender or food processor, combine yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until smooth. Add water gradually if a thinner consistency is desired.
Assemble bowls with arugula, roasted vegetables, chickpeas, and sweet potatoes. Top with tahini yogurt sauce and desired toppings. Serve immediately.

Use plant-based yogurt to make the recipe vegan.
Store roasted veggies, chickpeas, and sauce separately in airtight containers for up to 3 days.
Reheat veggies in the oven at 350°F for 10–15 minutes for best results.
Add quinoa, lentils, or tofu for extra protein.
Customize with different roasted vegetables or grains like rice, quinoa, or couscous.