Preheat the oven to 180°C and cook the rice as per packet instructions
Chop the cauliflower into small florets and place in a mixing bowl. Melt 1½ tbsp of coconut oil and pour 1 tbsp over the cauliflower before adding the sesame seeds, turmeric, cumin and a pinch of salt and pepper. Toss until evenly coated and spread evenly on a non-stick baking tray
Chop the carrots and courgettes into thin sticks and halve the cherry tomatoes. Spread out onto a non-stick baking tray ensuring the cut side of your tomatoes are facing up, and drizzle ½ tbsp of melted coconut oil. Toss the vegetables so that they're evenly coated
Place both trays into the oven and roast for approximately 25 minutes. Time will vary depending on how small you chop your vegetables so keep an eye on them and take them out once they're beginning to brown and wrinkle
Whilst the rice and vegetables are cooking add all the dressing ingredients to a bowl and mix together. Add more water if you prefer a thinner sauce
Once everything is cooked, divide the rice between two bowls and top with the roasted vegetables and leafy greens. Drizzle with tahini dressing and top with a handful of fresh coriander, a handful of sunflower seeds and ½ tsp of smoked paprika