In your large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and sauté for about 2-3 minutes until it becomes translucent.
Stir in the chopped carrots and cauliflower, cooking for an additional 5-7 minutes. Sprinkle in the onion powder, garlic powder, paprika, dried thyme, and turmeric during this time.
Add the minced garlic and season with sea salt and ground black pepper to taste. Stir everything together and let it cook for another minute until the garlic is fragrant.
Pour in the rice, drained chickpeas, and vegetable stock. Add the Dijon mustard, stirring everything to combine well. Bring the mixture to a gentle boil, then reduce the heat to low, covering the pot with a lid.
Allow the rice to cook for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. If you find it too dry, feel free to add a splash of extra vegetable stock.
Once the rice is cooked, fold in the frozen peas. The residual heat will warm them through without overcooking.
In a blender or food processor, combine the tahini, water, peeled garlic clove, lemon juice, Tamari, maple syrup, and dill leaves. Blend until smooth and creamy.
Spoon the rice and veggie mixture onto plates or into bowls, drizzling generously with the dilly tahini sauce. Garnish with chopped green onions for an extra burst of flavor.
