Ingredients
Scale
- 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
- 3 large carrots, cut into round pieces
- 2 tablespoons extra virgin olive oil, more as needed
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt, more to taste
- ¼ teaspoon ground black pepper
- ½ large lemon, juiced (about 2 Tbsp)
- ¼ cup fresh parsley, chopped (optional)
- 1 can chickpeas (15.5 oz-16 oz)
- 1 sweet potato, diced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt, more to taste
- ⅕ teaspoon ground black pepper, more to taste
- 1 cup Greek yogurt (or plant-based yogurt)
- ¼ cup tahini
- 1 large lemon, juiced (about ¼ cup of lemon juice)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Arugula or greens of choice (optional)
- Toppings of choice (optional)
Instructions
- Preheat oven to 425°F/220°C. Chop the carrots and cauliflower into bite-sized pieces. Line a rimmed baking sheet with parchment paper and spray with oil. Add the cauliflower and carrots in a single layer on the sheet pan and coat with oil and spice mix. Cook veggies in the preheated oven for 25-30 minutes. Remove from the oven and add the lemon juice and parsley. Put veggies back in the oven and cook for another 5-10 minutes or until the cauliflower is golden brown.
- Line another rimmed baking sheet with parchment paper. Rinse and drain the chickpeas and dry them with a paper towel or dish cloth. Discard the chickpea skins that come loose. In a medium bowl, toss the chickpeas with extra virgin olive oil and spice blend including salt, pepper, cumin, paprika, and garlic powder until well coated. Place the chickpeas on half of a large baking sheet in a single layer, leaving space for the sweet potatoes. Dice sweet potatoes and add to the baking sheet. Add oil and salt and pepper on top. Roast in the preheated oven on the middle rack for 20-28 minutes.
- While the veggies roast, make the tahini dressing by adding the ingredients including tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt to a food processor or blender. Blend for ~60 seconds or until smooth. If you prefer a thinner tahini sauce, add a tablespoon of water at a time until it gets to the consistency you prefer.
- To assemble the bowl, add the tahini yogurt sauce to a dish and top with arugula, sweet potatoes, cauliflower and carrots, and roasted chickpeas. Add your favorite toppings and a squeeze of lemon.
Notes
- Roasting times may vary depending on your oven.
- Customize with your favorite toppings like avocado, nuts, or seeds.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg