Preheat the oven to 450°F. Add just half the lemon juice, mango chutney, and a pinch of salt and pepper to small bowl and whisk the mango glaze.

Add carrots, Brussels sprouts, chickpeas, oregano, chimichurri blend, 2 tbsp olive oil, and a pinch of salt and pepper to foil-lined baking sheet and toss. Roast until vegetables are tender and browned at edges, 18 to 20 minutes. Remove from oven and drizzle with mango glaze. Return to oven for 1 to 2 minutes.

Add ½ cup water and a pinch of salt to small saucepan and bring to boil. Add bulgur, remove saucepan from heat, cover, and let sit until water is fully absorbed, about 15 minutes. Fluff with fork.

Add remaining lemon juice, butter, tahini, and a pinch of salt to small bowl and whisk tahini butter to combine. (TIPS: Tahini butter may take a couple minutes to become smooth. Add ½ tsp to 1 tsp warm water if mixture separates.)

Divide bulgur between bowls. Top with mango-glazed Brussels and chickpeas. Drizzle with tahini butter. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.