Step 1
Preheat your oven to 425℉ (220°C). Line a large rimmed baking sheet with greased parchment paper.

Step 2
Add the cauliflower florets and sliced carrots in a single layer. Drizzle with olive oil and toss with garlic powder, oregano, paprika, cumin, salt, and black pepper until well coated.

Step 3
Roast in the preheated oven for 25 minutes. Remove, drizzle with lemon juice and parsley if using, and return to the oven for another 5–10 minutes until golden brown.

Step 4
While the vegetables are roasting, prepare another baking sheet lined with parchment paper.

Step 5
Rinse and drain the chickpeas, pat dry with a paper towel, and remove any loose skins.

Step 6
Toss the chickpeas with half the olive oil, cumin, paprika, garlic powder, salt, and black pepper. Spread on half of the baking sheet.

Step 7
Dice the sweet potatoes, toss with the remaining olive oil and a pinch of salt and pepper, and place on the other half of the baking sheet.

Step 8
Roast in the oven for 20–28 minutes, stirring halfway through, until chickpeas are golden and crispy and sweet potatoes are tender.

Step 9
Meanwhile, make the tahini yogurt dressing. Combine yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor or blender.

Step 10
Blend until smooth, about 60 seconds. For a thinner dressing, add water one tablespoon at a time until it reaches your desired consistency.

Step 11
Assemble the nourish bowl by spreading a generous amount of tahini yogurt sauce on the base of each bowl.

Step 12
Top with arugula or greens, roasted carrots and cauliflower, roasted chickpeas, and sweet potatoes. Add any toppings you love.

Step 13
Finish with an extra squeeze of lemon and enjoy immediately.