Let’s build these nourishing bowls step-by-step:

1. Roast Carrots and Cauliflower:

• Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper (greasing the parchment is optional but can help prevent sticking).
• Add the cauliflower florets and carrot pieces to the baking sheet. Drizzle with 2 tbsp olive oil. Sprinkle with ½ tsp garlic powder, 1 tsp oregano, 1 tsp paprika, 1 tsp cumin, ½ tsp salt, and ¼ tsp black pepper. Toss well directly on the pan to ensure each piece is coated. Spread into a single layer.
• Cook in the preheated oven for 25 minutes.
• Remove the pan from the oven. Drizzle the fresh squeezed lemon juice over the roasted vegetables and toss with the optional chopped parsley.
• Return the veggies to the oven and cook for another 5-10 minutes, or until the cauliflower is tender and nicely golden brown around the edges.

2. Roast Chickpeas and Sweet Potatoes:

• While the first batch of veggies roasts (or using a second oven rack simultaneously), prepare the second baking sheet lined with parchment paper.
• Rinse and thoroughly drain the chickpeas. Pat them very dry with paper towels (this is key for crispiness), discarding any loose skins.
• In a medium bowl, toss the dried chickpeas with 1 tablespoon of olive oil, ½ tsp cumin, ½ tsp paprika, ¼ tsp garlic powder, salt, and pepper to taste. Spread the chickpeas onto one half of the prepared baking sheet.
• In the same bowl (no need to wash), toss the diced sweet potato with the other 1 tablespoon of olive oil and salt and pepper to taste. Spread them onto the other half of the baking sheet.
• Roast in the preheated oven (alongside or after the other veggies) on the middle rack for 20-28 minutes. Oven times vary. The chickpeas are done when golden brown and slightly crispy, and the sweet potatoes should be tender and easily pierced with a fork.

3. Make Tahini Yogurt Sauce:

• While everything is roasting, make the dressing. Add the Greek yogurt (or plant-based yogurt), tahini, lemon juice, olive oil, garlic clove, cumin, and salt to a food processor or blender.
• Blend for about 60 seconds, or until completely smooth and creamy.
• Check the consistency. If you prefer a thinner sauce, add warm water, one tablespoon at a time, blending after each addition, until it reaches your desired pourable consistency.

4. Assemble the Bowls:

• To assemble the nourish bowls, start with a base of arugula or your chosen greens in each bowl (optional).
• Top the greens with portions of the roasted sweet potatoes, roasted cauliflower and carrots, and the roasted chickpeas.
• Add any other desired toppings (e.g., sliced avocado, extra seeds, feta if not vegan).
• Drizzle generously with the tahini yogurt sauce. Add an extra squeeze of lemon juice if desired. Enjoy!

Layering the vibrant components makes for a beautiful presentation.