Step 1

Preheat your oven to 400°F (200°C). In a bowl, coat the cauliflower florets with 1.5 tablespoons of harissa, ½ teaspoon thyme, and ½ teaspoon smoked paprika. Spread the cauliflower on one side of a parchment lined baking sheet. In the same bowl, coat the chopped carrots with 1.5 tablespoons of harissa, ½ teaspoon thyme, and ½ teaspoon smoked paprika, while the purple sweet potato gets the same. Arrange the vegetables on a parchment-lined baking sheet and drizzle 1 tablespoon of olive oil, extra 1 tbsp harissa and salt and pepper over everything. Roast the cauliflower for about 20-25 minutes, the carrots for 25-30 minutes or until tender, and the purple sweet potato for 30-35 minutes, or until tender. Remove each vegetable as it finishes cooking.

Step 2

While the vegetables roast, blend the white beans, lemon juice, nutritional yeast, za’atar, asafoetida, and tahini in a food processor. Add 2-3 tablespoons of water, blending until smooth and creamy. Adjust seasoning and salt and pepper as needed.

Step 3

Finely chop the parsley and mix it with asafoetida, spicy chili antipasto, sherry vinegar, olive oil, salt, and pepper. Stir well and let it sit to develop flavours.

Step 4

Drain and rinse the lentils thoroughly, then pat them dry with a clean towel. Toss them with olive oil, smoked paprika, salt, and pepper. Spread them out on a lined baking sheet and roast at 400°F (200°C) for 18-22 minutes, stirring halfway through, until crispy.

Step 5

Spread a generous layer of white bean hummus at the base of each bowl. Arrange the roasted vegetables on top, then sprinkle the crispy lentils over everything. Finish with a drizzle of chimichurri sauce and enjoy with a side of buttered pita!