Chickpea Shawarma Bowl with Herby Yogurt Sauce

0 Preheat oven to 425°F.
1 Cook the rice according to package directions with the sea salt. Once finished, fluff with a fork and stir in the lemon zest, green onions, and herbs.
2 Add the cauliflower, carrots, mini peppers, onion, and chickpeas to a large sheet pan. Sprinkle over the spice blend and toss well to coat evenly (optional to drizzle with a bit of oil if desired).
3 Roast for 30–35 minutes, tossing halfway through, until the vegetables are golden, caramelized, and the chickpeas are slightly crispy.
4 Meanwhile, make the sauce by adding the CocoJune yogurt, dill, cilantro, mint, green onion, garlic, lemon juice, maple syrup, sea salt, and water to a blender or food processor. Blend until smooth and creamy. Add additional water as needed until pourable.
5 To assemble, add rice to bowls with the arugula, top with roasted vegetables, chickpeas, pickled onions, and fresh herbs. Drizzle generously with the herby yogurt sauce and finish with a squeeze of fresh lemon.