Step 1

Preheat oven to 425F and line two baking sheets with parchment paper.

Step 2

Toss potatoes, 3/4 tbsp oil, and 1/2 tsp salt in a bowl. Spread onto baking sheet. In the same bowl, toss green beans, remaining 3/4 tbsp oil, and 1/2 tsp salt in bowl. Spread on other baking sheet. Place both sheets in oven and bake for 35-40 minutes, tossing halfway through.

Step 3

Meanwhile, whisk tahini, lemon juice, garlic powder, salt, and pepper in a small bowl. Stir in water until smooth, adding another tablespoon if needed.

Step 4

In 4 3-cup rectangular glass Pyrex containers (or containers of choice), evenly distribute 3-4 artichokes, 1/3 cup chickpeas, a handful of arugula, 3/4 cup roasted sweet potatoes, and 1/2 cup roasted green beans. Serve drizzled evenly with lemon tahini sauce. Add avocado right before serving or add the night before with a squeeze of lemon juice.