For the Roasted Vegetables:

1. 1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2. In a large bowl, toss the chopped carrots, sweet potatoes, and parsnips with olive oil, salt, and pepper until well coated.
3. 3. Spread the vegetables evenly on the prepared baking sheet in a single layer.
4. 4. Roast in the oven for about 25-30 minutes until golden brown and tender.

For the Tahini Dressing:

1. 1. While vegetables are roasting, mix tahini, lemon juice, minced garlic, salt, and warm water in a bowl until smooth. Adjust consistency by adding more warm water if needed.
2. To Assemble:
3. 1. Once roasted veggies are done, grab your favorite bowl and layer in fresh kale or spinach as a base.
4. 2. Top with roasted root vegetables.
5. 3. Drizzle tahini dressing generously over the top. Mix gently before serving.