Curried Tahini Tray Bake

1. Toss zucchini, carrots, mushrooms, onions, chickpeas, and baby kale in sea salt, curry powder, and olive oil.
2. Spread the seasoned vegetables on a parchment paper-lined cookie sheet.
3. Roast in the oven at 350°F (175°C) for about 30 minutes, or until browned.
4. While the vegetables are roasting, prepare the tahini dressing: In a small bowl, combine 3 tablespoons of tahini, 4 tablespoons of warm water, garlic powder, and sea salt, mixing until smooth.
5. Once the roasted vegetables are browned, stir the prepared tahini dressing through them.
6. Return the tray to the oven and bake for another 10 minutes.
7. Serve hot, or pack for lunch paired with roasted potatoes and avocado.