Preheat oven to 425℉/220°C. Make your Roasted Carrots and Cauliflower. Chop the carrots and cauliflower into bite-sized pieces. Line a rimmed baking sheet with parchment paper and spray with oil. Add the cauliflower and carrots in a single layer on the sheet pan and coat with oil and spice mix. Cook veggies in the preheated oven for 25-30 minutes. Remove from the oven and add the lemon juice and parsley. Put veggies back in the oven and cook for another 5-10 minutes or until the cauliflower is golden brown. Cooking times will vary depending on your oven.

For Roasted Chickpeas and Sweet Potatoes: At the same time, make your roasted chickpeas and sweet potatoes. Line another rimmed baking sheet with parchment paper. Rinse and drain the chickpeas and dry them with a paper towel or dish cloth. Discard the chickpea skins that come loose. In a medium bowl, toss the chickpeas with extra virgin olive oil and spice blend including salt, pepper, cumin, paprika, and garlic powder until well coated. Place the chickpeas on half of a large baking sheet in a single layer, leaving space for the sweet potatoes. Dice sweet potatoes and add to the baking sheet. Add oil and salt and pepper on top. Roast in the preheated oven on the middle rack for 20-28 minutes. Oven times will vary.

For Tahini Yogurt Sauce: While 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.

Assemble the Bowl: To 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!