Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the chopped carrots, sweet potatoes, cauliflower florets, and red bell peppers. Drizzle with olive oil, and sprinkle salt and pepper over the top. Toss until evenly coated.

Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 25–30 minutes, flipping halfway through.

While the vegetables roast, fluff your cooked quinoa or brown rice.

In a small mixing bowl, whisk together tahini paste, lemon juice, minced garlic, warm water, and maple syrup until smooth and creamy.

In serving bowls, add a scoop of warm quinoa or brown rice, top with roasted vegetables, and drizzle with tahini sauce.

Garnish with parsley or cilantro and toasted sesame seeds. Serve immediately.