Preheat oven to 200ºC
Chop sweet potato, carrot, zucchini and pumpkin into small wedge pieces. break kale off the stems into smaller leaves.
Drizzle olive oil and sprinkle garlic salt on all vegetables.
Roast pumpkin, sweet potato and carrot in the oven for 30 minutes, and kale and zucchini for 10 minutes or until vegetables are golden brown.
Meanwhile, rinse and dry chickpeas, season with paprika, cumin and olive oil. roast chickpeas in the oven or air fryer for 20 minutes or until golden and crispy.
Boil 1 cup of water in a saucepan and add quinoa. Cook on low heat for around 10 minutes with the lid on until all the water has left the saucepan.
Mix all tahini sauce ingredients together, adding water as needed to get the desired consistency of the sauce.
Assemble all components together in a bowl and enjoy!