Step 1

For the roasted veggies:

Step 2

Preheat oven to 425 F. Mist a large baking sheet with oil spray.

Step 3

In a large mixing bowl, add the broccoli, cauliflower, sweet potato and chickpeas, and toss with olive oil. Sprinkle on the seasonings and toss so everything is evenly coated.

Step 4

Spread the seasoned veggies on the prepared baking sheet in a single layer, mist with olive oil spray over the top and roast in the oven on the middle rack for 30 to 35 minutes, flipping and tossing halfway through to evenly cook. The florets will become toasted and have speckles of char (this makes about 5 cups total for multiple bowls).

Step 5

For the tahini sauce:

Step 6

First mix the tahini with just the olive oil and lemon juice until well combined. It will begin to thicken substantially. Next, add 3 tablespoons of warm water (add a 4th tablespoon for a thinner consistency), along with the garlic, salt and pepper and continue to mix until it becomes a smooth dressing-like consistency. Season with extra salt and pepper to taste.

Step 7

For the bowls:

Step 8

Line each bowl with 2 cups leafy greens. Layer on a heaping cup of roasted veggies/chickpeas, diced pear (or another fruit of choice), and preferred protein of choice (chicken, tofu, salmon, shrimp, lentils, etc.). Drizzle with tahini sauce and dig in!