1. Preheat oven to 400°F (200°C). 2. Rinse 50g quinoa and cook in 100ml water with a pinch of salt for 15 minutes until tender and water is absorbed. Fluff with a fork. 3. On a baking sheet, toss 100g cubed sweet potato, 80g diced bell pepper, 80g diced zucchini, and 40g diced red onion with 10ml olive oil, 2g cumin, 2g paprika, 1g salt, and 1g black pepper. 4. Roast vegetables for 20-25 minutes, stirring halfway through, until tender and lightly browned. 5. In a small bowl, whisk together 15g tahini, 10ml lemon juice, 3g minced garlic, 15ml water, and a pinch of salt and pepper to make the dressing. 6. In a large bowl, combine cooked quinoa, roasted vegetables, 80g chickpeas, and 50g spinach. 7. Drizzle with the tahini dressing and toss to combine. 8. Sprinkle with 5g chopped parsley and 10g pumpkin seeds before serving.