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 oven to 425°F (220°C).
- Chop the carrots and cauliflower into bite-sized pieces. Line a baking sheet with parchment paper, add veggies, drizzle with olive oil, and season with spices. Roast for 25–30 minutes.
- Rinse and dry chickpeas; toss with olive oil and spices on another baking sheet alongside diced sweet potatoes. Roast for 20–28 minutes.
- For the tahini yogurt sauce, blend tahini, plant-based yogurt, lemon juice, garlic, cumin, olive oil, and salt until smooth.
- Assemble by layering the tahini sauce in a bowl followed by arugula (if desired), roasted veggies, and chickpeas.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 5mg