Preheat your oven to 425°F (220°C). While it heats, chop the carrots and cauliflower into similar-sized, bite-sized pieces for even cooking. Line a rimmed baking sheet with parchment paper and spray lightly with oil.

Spread the cauliflower and carrots in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with the spice blend (1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper). Toss well to coat evenly. Roast for 25 to 30 minutes until the edges start turning golden.

While the first pan roasts, prepare your chickpeas and sweet potatoes. Line a second baking sheet with parchment paper. Rinse the chickpeas thoroughly under cold water, then dry them completely with paper towels or a clean kitchen towel.

In a medium bowl, toss the dried chickpeas with 1 tablespoon olive oil and the spice blend (1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/5 teaspoon pepper). Place them on half of your prepared baking sheet in a single layer.

Dice the sweet potato into 1/2-inch cubes and arrange on the other half of the sheet. Drizzle with the remaining 1 tablespoon of oil and season with salt and pepper. Place both pans in the oven together and roast for 20 to 28 minutes, giving the chickpeas a gentle shake halfway through. They should be golden and crispy when done.

Remove the first pan from the oven after 25 to 30 minutes, drizzle the lemon juice over the vegetables, sprinkle with fresh parsley if using, and return to the oven for another 5 to 10 minutes. The cauliflower should be deeply golden and caramelized at the edges when done.

While everything roasts, make your tahini sauce. Add the Greek yogurt, tahini, lemon juice, 2 tablespoons olive oil, minced garlic, 1/2 teaspoon cumin, and 1/2 teaspoon salt to a food processor or blender. Blend for about 60 seconds until smooth and creamy.

The sauce will seem thick at first, so add water one tablespoon at a time while blending until you reach a pourable but still creamy consistency. Taste and adjust salt as needed.

To assemble your glow bowls, spread 2 to 3 tablespoons of tahini yogurt sauce on the bottom of each bowl. Layer on a handful of fresh arugula, then divide the roasted sweet potatoes, cauliflower, carrots, and crispy chickpeas among the bowls.

Add your favorite toppings and finish with an extra squeeze of fresh lemon juice. Serve immediately while the roasted vegetables are still warm.