Ingredients
Scale
- 1 head cauliflower, cut into 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, also known as garbanzo beans (15.5 oz-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 plant-based yogurt
- ¼ cup tahini
- 1 large lemon, juiced (about ¼ cup of lemon juice)
- 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)
Instructions
- Preheat your oven to 425°F (220°C).
- Chop cauliflower and carrots into bite-sized pieces. Toss them with olive oil, garlic powder, oregano, paprika, cumin, salt, and pepper.
- Spread veggies on a parchment-lined baking sheet and roast for 25–30 minutes until tender. Add lemon juice and parsley; roast an additional 5–10 minutes until golden.
- Rinse chickpeas and dry thoroughly. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper. On another baking sheet, add diced sweet potatoes seasoned similarly.
- Roast chickpeas on one half of the sheet and sweet potatoes on the other for 20–28 minutes.
- For the tahini yogurt sauce, blend tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt until smooth.
- In a serving bowl, layer the tahini yogurt sauce followed by arugula (if using), roasted veggies, sweet potatoes, and crispy chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg