If serving with quinoa or crispy chickpeas, prepare at this time (follow links / see notes for instructions). Otherwise, proceed to step 2.
Preheat oven to 375 degrees F (190 C) and arrange zucchini, cabbage, and sweet potatoes on baking sheet (one or more as needed). Drizzle with coconut oil (or sub oil-free options), sea salt, and curry powder and toss to combine. Roast for 20 minutes or until tender and slightly golden brown.
In the meantime, prepare dressing by adding tahini, garlic powder, coconut aminos, sea salt, and garlic to a small mixing bowl and whisking to combine. Then add enough water to thin until pourable and whisk until smooth. Taste and adjust seasonings as needed, adding more garlic powder for garlic flavor, coconut aminos for depth of flavor, or salt for saltiness. Set aside.
Assemble salad by adding greens, radishes, hemp seeds, and avocado to a large mixing bowl. Add the lemon juice (or apple cider vinegar) and gently toss to combine.
Add roasted vegetables and any other desired toppings (quinoa, chickpeas, etc.) and serve with dressing.
Best when fresh, though leftovers keep well stored in the refrigerator up to 3 days. Dressing stored separately will keep for 7 days. Chickpeas should be stored separately at room temperature to maintain crispiness.
*To prepare quinoa, add 1 part quinoa, a pinch of salt, and curry powder (optional) to a small saucepan over medium heat. Toast for a few minutes, stirring occasionally. Then add 2 parts water and bring to a boil. Once boiling, reduce heat to low and simmer covered for 18 minutes or until all water is absorbed. Remove from heat and let cool (uncovered) until serving. *Nutrition information is a rough estimate calculated with all of dressing, with oil, and without optional toppings (quinoa, chickpeas, etc.). *Prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking.