Preheat your oven to 400°F (200°C). In a bowl, coat the cauliflower florets with 1.5 tablespoons of harissa, ½ teaspoon thyme, and ½ teaspoon smoked paprika. Spread the cauliflower on one side of a parchment lined baking sheet. In the same bowl, coat the chopped carrots with 1.5 tablespoons of harissa, ½ teaspoon thyme, and ½ teaspoon smoked paprika, while the purple sweet potato gets the same. Arrange the vegetables on a parchment-lined baking sheet and drizzle 1 tablespoon of olive oil, extra 1 tbsp harissa and salt and pepper over everything. Roast the cauliflower for about 20-25 minutes, the carrots for 25-30 minutes or until tender, and the purple sweet potato for 30-35 minutes, or until tender. Remove each vegetable as it finishes cooking.

While the vegetables roast, blend the white beans, lemon juice, nutritional yeast, za’atar, asafoetida, and tahini in a food processor. Add 2-3 tablespoons of water, blending until smooth and creamy. Adjust seasoning and salt and pepper as needed.

Finely chop the parsley and mix it with asafoetida, spicy chili antipasto, sherry vinegar, olive oil, salt, and pepper. Stir well and let it sit to develop flavours.

Drain and rinse the lentils thoroughly, then pat them dry with a clean towel. Toss them with olive oil, smoked paprika, salt, and pepper. Spread them out on a lined baking sheet and roast at 400°F (200°C) for 18-22 minutes, stirring halfway through, until crispy.

Spread a generous layer of white bean hummus at the base of each bowl. Arrange the roasted vegetables on top, then sprinkle the crispy lentils over everything. Finish with a drizzle of chimichurri sauce and enjoy with a side of buttered pita!