Preheat oven to 450°F. Combine just half the lemon juice, just 3 tbsp mango chutney, and a pinch of salt and pepper in small bowl and whisk mango glaze. (4-serving meal: use 6 tbsp mango chutney). TIP: Keep remaining mango chutney for your own use.

Combine carrots, Brussels sprouts, chickpeas, oregano, chimichurri seasoning, 2 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until vegetables are tender and browned in places, 18 to 20 minutes. Drizzle with mango glaze and continue to roast until sticky, 1 to 2 minutes. (4-serving meal: use 4 tbsp olive oil).

Bring ½ cup water and a pinch of salt to a boil in small saucepan. Add bulgur, remove saucepan from heat, cover, and let sit until water is fully absorbed, about 15 minutes. Fluff with fork. (4-serving meal: use 1 cup water).

Combine remaining lemon juice, butter, tahini, 1 tsp water, and a pinch of salt in small bowl and whisk tahini butter. (4-serving meal: use 2 tsp water).

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