Spread carrots, potatoes and chickpeas on baking sheet and season with olive oil (optional), salt and pepper. Bake for 20 minutes.
Remove the pan from the oven and flip/scatter the carrots, potatoes and chickpeas. Add the onions, broccoli and cauliflower, and lightly season with salt and pepper. Place back into the oven to bake for 15-20 minutes.
Add all the turmeric tahini sauce ingredients into a bowl and set aside.
Once the vegetables are done roasting, serve immediately. Drizzle turmeric tahini sauce over. Add any additional toppings like avocado, nuts and seeds. Serve and enjoy!