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1
Make the charmoula: In a food processor, combine the garlic, paprika, cumin, salt, and chile and pulse to mince the seasonings. Add the parsley and cilantro and pulse until roughly chopped. Do not puree. Add the olive oil, lemon juice, lemon zest, and honey and pulse to blend. Taste and adjust seasoning if needed. Let sauce sit for 15 minutes before serving.
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2
In a large frying pan, heat 1 tbsp of the oil over medium-high heat. Add the sweet potato, sprinkle with salt and pepper, reduce heat to medium, and cook, undisturbed, until browned on the first side, about 2 minutes (they'll stick if you try to turn them too soon. Flip the potatoes and continue cooking, undisturbed. Continue to flip until nicely browned on all sides. Transfer to a bowl.
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3
Add 2 tbsp of oil to the pan and return to medium-high heat. Add the bell pepper and chile. Sprinkle with salt and pepper and cook, stirring often, until starting to soften, 3-4 minutes.
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4
Return the sweet potato to the pan, add the cauliflower and sprinkle with salt and pepper. Stir to combine and add 1/2 cup of water. Cover, bring to a simmer, and cook, stirring occasionally, until all vegetables are tender, 12-15 minutes. If a lot of liquid remains in the pan once the veggies are tender, increase the heat, and let the liquid boil off for a minute, taking care not to burn the vegetables.
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5
Turn off the heat and fold in the sauce. Season with salt and pepper and keep warm.
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6
Cook the rice. I trust everyone can do that.
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7
Pile a mound of rice on the center of each plate, ladle some veggies on top, and serve with a dollop of yogurt.
