This vegan bowl is not for the faint of heart: It’s full of textures and sauces and big flavors. From the curated spice blend to the herby-spicy-tangy schug sauce, this recipe proves that plant-based ingredients definitely pack a punch. We start with a big scoop of fluffy spiced rice, top it with hearty, crispy spice-roasted chickpeas and tender carrots, and add juicy blistered tomatoes. Top with a generous drizzle each of schug sauce and creamy lemon aioli, then sprinkle with crunchy pistachios and bright lemon juice to finish. Go big or go home!