Start by charring the whole red bell pepper directly over a gas flame or under the broiler, turning occasionally with tongs until the skin is completely blackened on all sides (about 8-10 minutes). Transfer to a bowl, cover tightly with plastic wrap or a lid, and let it steam for 10 minutes—this makes the skin slip off easily. Once cooled slightly, peel away the charred skin and remove the seeds and stem. While the pepper cools, make your tahini sauce by combining the tahini, water, garlic powder, lemon juice, and a pinch of red pepper flakes in a blender. Blend until completely smooth and creamy, then season with salt to taste. I like to taste as I go with the salt since the roasted red pepper will add its own depth to the sauce.

While the tahini sauce is made, peel and dice the sweet potatoes into bite-sized cubes, then cut the broccoli and cauliflower into similar-sized florets so they cook evenly. Rinse and drain your canned chickpeas thoroughly to remove excess sodium. Preheat your oven to 400°F. In a small bowl, whisk together the salt, black pepper, garlic powder, thyme, and smoked paprika to create your seasoning blend.

Divide your prepared vegetables and chickpeas among three separate bowls. To the sweet potatoes, add 2 teaspoons of olive oil and toss well. To the broccoli and cauliflower, add 2 teaspoons of olive oil and toss. To the chickpeas, add 1 teaspoon of olive oil and toss. Spread each component onto its own baking sheet or use one large sheet with clear sections so they don't touch and can roast properly. Divide your seasoning blend evenly among the three portions, sprinkling it over each and tossing gently to coat. I find it helpful to give everything one final toss right before it goes in the oven to ensure even seasoning distribution.

Place your baking sheets in the preheated 400°F oven and roast for 30 minutes total. About halfway through (at the 15-minute mark), stir each component on its sheet to promote even cooking and browning. Keep an eye on the vegetables after the 20-minute mark—the smaller broccoli and cauliflower florets may finish before the denser sweet potatoes. If some vegetables are already golden and tender, remove them from the oven to prevent overcooking. The sweet potatoes should be soft inside with some caramelized edges, and the chickpeas should be crispy on the outside.

Once all components are roasted to your liking, transfer them to a serving platter or individual bowls. Chop the roasted red pepper from Step 1 and scatter it over the vegetables for color and flavor. Drizzle generously with the tahini sauce from Step 1, or serve it on the side for guests to add as much as they prefer. Toss gently to combine, taste, and adjust seasoning with additional salt if needed.