A vegetable bowl recipe turns into a complete meal with roasted cauliflower, chickpeas and za’atar

Each time I roast greens for dinner, which is commonly this time of 12 months, I make as many sheet pans’ price as will slot in my oven to make sure loads of leftovers to make use of all through the week. The greens — broccoli, Brussels sprouts, candy potato, you identify it — are simply reheated as a facet for an additional dinner or spun, heat or at room temperature, into meals resembling an egg-topped hash, a hummus plate or a vegetable bowl like this one. This recipe highlights one mixture of flavors that work fantastically collectively, however it’s actually only a template, with numerous room to play.