Step 1

Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the sweet potato, cauliflower, olive oil and dry seasonings to the baking sheet and toss to combine. Add the thyme and place in the oven for 20 minutes. Flip and cook for another 10-20 minutes, or until the veggies are crispy. Remove from the oven and sprinkle with sea salt.

Step 2

Meanwhile, melt the butter in a skillet over medium heat. Add the onion, garlic, thyme and poultry seasoning. Cook for 3 minutes, stirring frequently. Pour in the orzo and let it toast for a minute or two. Pour in the milk and broth. Bring to a boil, lower the heat, cover and simmer for 20 minutes, or until the liquid is absorbed. Add the vegan parm and toss until it is melted. Taste and add salt if needed. Add the arugula and toss until it is wilted.

Step 3

To serve, add orzo to each bowl and top with veggies. Serve with hummus on the side.