- 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
- 3 large carrots, cut into round pieces
- 2 tablespoon extra virgin olive oil more as needed
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt more to taste
- ¼ teaspoon ground black pepper
- ½ large lemon, juiced about 2 Tbsp
- ¼ cup fresh parsley, chopped (optional)
- 1 can chickpeas, also known as garbanzo beans (15.5 oz-16 oz)
- 1 sweet potato, diced
- 2 tablespoon extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt more to taste
- ⅕ teaspoon ground black pepper more to taste
- 1 cup greek yogurt (or plant-based yogurt, I use nonfat but any fat content works)
- ¼ cup tahini
- 1 large lemon, juiced (about ¼ cup of lemon juice)
- 2 tablespoon extra virgin olive oil
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
- arugula or greens of choice, optional
- toppings of choice optional
- For a quicker meal prep, cut vegetables ahead of time or purchase pre-cut veggies. Rinse and thoroughly dry chickpeas before seasoning to ensure crispiness. Store roasted vegetables and tahini yogurt sauce separately in the fridge for up to 4-5 days and keep roasted chickpeas at room temperature in a container with a loosened lid for up to 7 days.
