Chop pumpkin, kumara, carrots and leek into 2cm pieces
Place the chopped vegetables in an oven dish, ensuring they don't overlap and keeping each vegetable in their own section. Drizzle with olive oil, salt and pepper and stir through. Roast for 45 minutes or until golden, stirring every 15 minutes
While roasting, prepare the quinoa, seeds and dressing:
Add quinoa and water in a small pot, cover with a lid and bring to the boil. Once boiling, reduce to low heat and simmer for 10 minutes
Take off the heat, fluff with a fork, set aside with the lid on
Heat a frying pan and toast pumpkin and sunflower seeds on low heat for 7 minutes or until golden. Set aside to cool
Whisk tahini with the warm water, when combined, add olive oil, honey, lemon juice and salt and pepper to taste
Once the vegetables have roasted, mix them all in a big dish with the quinoa and serve with the tahini dressing and toasted seeds.