Step 1 - For Roasted Carrots and Cauliflower Preheat oven to 425℉/220°C. Line a rimmed baking sheet with greased parchment paper. Add the cauliflower and carrots in a single layer on the sheet pan and coat with oil and the spice mixture making sure each piece is coated. Cook in the preheated oven for 25 minutes. Remove and add the fresh squeezed lemon juice and parsley. Put veggies back in the oven and cook for another 5-10 minutes or until the cauliflower is golden brown.

Step 2 - For Roasted Chickpeas and Sweet PotatoesLine another baking sheet with parchment paper. Rinse and drain chickpeas and dry with a paper towel, discarding the skins that come loose. Toss the chickpeas with 1 Tbsp of the extra virgin olive oil and spice blend. Add the chickpeas to half of the baking sheet, leaving space for the sweet potatoes. Dice sweet potatoes and toss in the other 1 Tbsp of olive oil and salt and pepper to taste. Add them to the other half of the baking sheet. Roast in the preheated oven on the middle rack for 20-28 minutes. Oven times will vary. Tip: the chickpeas are done when they're a golden brown and the sweet potatoes should be easily pierced with a fork.

Step 3 - For Tahini Yogurt SauceWhile the veggies roast, make the tahini dressing by adding the ingredients including tahini, yogurt, lemon juice, olive oil, garlic, cumin, and salt to a food processor or blender. Blend for ~60 seconds or until smooth. Hint: if you prefer a thinner tahini sauce, add a tablespoon of water at a time until it gets to the consistency you prefer.

Step 4 - Assemble the BowlTo assemble the bowl, add the tahini yogurt sauce to a dish and top with arugula, sweet potatoes, cauliflower and carrots, and roasted chickpeas. Add your favorite toppings and a squeeze of lemon. Enjoy!