Preheat your oven to 425°F (220°C). Gather all your ingredients and measure them out.

Line two rimmed baking sheets with parchment paper.

Chop the cauliflower into bite-sized florets and slice the carrots into rounds.

Spread the cauliflower and carrots in a single layer on one of the baking sheets.

Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, oregano, paprika, ground cumin, salt, and black pepper. Toss until well-coated.

Roast the baking sheet in the preheated oven for 25-30 minutes, checking occasionally.

Remove from the oven and squeeze in the juice from half a lemon. Toss in parsley if using, and return to the oven for an additional 5-10 minutes.

Rinse and dry the chickpeas, then dry thoroughly with a paper towel.

Dice the sweet potato into evenly sized pieces.

In a bowl, combine chickpeas with 2 tablespoons of olive oil, cumin, paprika, garlic powder, salt, and black pepper. Toss until coated.

On the second baking sheet, place seasoned chickpeas and sweet potatoes and roast for 20-28 minutes, stirring halfway.

In a food processor, combine Greek yogurt, tahini, lemon juice, olive oil, garlic, ground cumin, and salt. Blend until smooth.

Add water as needed for desired consistency.

Start with a base of arugula or other greens.

Layer roasted sweet potatoes, chickpeas, carrots, and cauliflower.

Generously drizzle with tahini yogurt sauce and add any other toppings you love.

Serve immediately, optionally squeezing fresh lemon over the top.