Instructions

1. Preheat your oven to 425°F (220°C). This high temperature will help the vegetables roast nicely, creating a delicious caramelization.
2. Prepare the vegetables by cutting the cauliflower into bite-sized florets and cubing the sweet potatoes into even pieces, about 1-inch in size. This ensures they cook evenly.
3. In a large mixing bowl, combine the cauliflower florets, cubed sweet potatoes, and drained chickpeas. Drizzle with olive oil, and sprinkle with garlic powder, cumin, paprika, salt, and pepper. Toss everything together until the vegetables and chickpeas are evenly coated with the oil and spices.
4. Spread the mixture out in a single layer on a large baking sheet. Make sure there is enough space between the pieces to allow for proper roasting. If necessary, use two baking sheets.
5. Roast in the preheated oven for about 25-30 minutes, or until the sweet potatoes are tender and the cauliflower is golden brown and crispy. Halfway through the cooking time, stir the vegetables to ensure even roasting.
6. While the vegetables are roasting, prepare the greens. Rinse and chop the spinach or kale, and set aside. You can sauté the greens in a little olive oil or serve them raw, depending on your preference.
7. Once the roasted vegetables are done, remove them from the oven and let them cool for a few minutes. Then, in a large serving bowl, combine the roasted vegetables with the fresh spinach or kale.
8. For the tahini dressing, whisk together tahini with a bit of water, lemon juice, and a pinch of salt until smooth. Adjust the consistency by adding more water if needed.
9. Drizzle the tahini dressing over the roasted vegetable and greens bowl, and gently toss everything together to combine. Taste and adjust seasoning if necessary.
10. Serve the roasted cauliflower, sweet potato, and chickpea bowl warm, garnished with additional tahini if desired. Enjoy your nutritious and delicious vegetarian meal!