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Sauce:
Cut the potatoes into two halves.
Add the potatoes to a pot with water and boil for 7-10 minutes.
Cut the cauliflower and broccoli and dice the onion.
Preheat the oven to 375 degrees F.
Place parchment paper on a baking sheet. Add the potatoes, cauliflower, broccoli, chickpeas, mushrooms, and onion. Add the olive oil.
Combine the smoked paprika, garlic powder, salt, black pepper, and thyme. Add the seasoning mixture to the baking sheet and stir.
Transfer the sheet pan to the oven and bake at 375 degrees F for 20-25 minutes.
In a mixing cup, combine the yogurt, Dijon mustard, lemon juice, honey, salt, oregano, garlic powder, and olive oil.
Combine the roasted vegetables and chickpeas and sprinkle diced cilantro on top.
Add to glass bowls, add the sauce, and enjoy!