Preheat oven to 200°C/400°F
Mix the seasoning and spices in a bowl
Add the chickpeas, cauliflower and Brussels sprouts to a baking pan lined with parchment paper
Drizzle with olive oil and sprinkle over the seasoning
Toss to coat evenly
Bake for around 40 minutes until lightly golden, tossing at the 30 minute mark
While baking, mix together the yogurt sauce ingredients in a bowl
Add the yogurt to the base of the bowls
Top with the roasted vegetables and chickpeas
Sprinkle with sesame seeds, pomegranate and parsley
Serve and enjoy
