Preheat the oven to 180 C
Place the parsnip, butternut squash and beetroot on a baking tray with the coconut oil, give the tray a little shake and bake for 20 minutes.
Place the sliced red cabbage into a bowl with the juice of half a lemon and toss it together, set aside until ready to use.
Now make the dressing, add the garlic and a pinch of salt to a pestle and mortar and pound into a paste. Add the tahini and half the lemon juice and mix. Now add the remaining lemon juice and stir. Mix in a tablespoon of water and then a tablespoon of extra virgin olive oil and stir well. Set aside until ready to use.
Cook the quinoa, add rinsed quinoa to a pan of water, bring to the boil, reduce the heat and simmer with a lid on for 10 - 12 minutes. The quinoa is cooked when the seeds look like they have separated.
Boil the eggs to your to own preference.
Steam the kale.
Separate all the ingredients into four bowls and top with the dressing and some sesame seeds if using.