1. Preheat oven to 200°C (400°F). 2. Toss 50g cubed sweet potato, 50g bell pepper, 50g zucchini, 30g red onion, and 100g cubed tofu with 5ml olive oil, 0.5g cumin, 1g paprika, and salt and black pepper to taste. 3. Roast for 20-25 minutes, flipping halfway through. 4. Cook 30g quinoa in 90ml water until fluffy (12-15 minutes). 5. Whisk 5g tahini with 5ml lemon juice, 15ml water, 3g garlic, and a pinch of salt and pepper. In a bowl, mix cooked quinoa, 50g spinach, 50g chickpeas, and roasted tofu and vegetables. Drizzle with tahini dressing, top with 5g pumpkin seeds and 5g chopped parsley. Serve warm.