Preheat oven 180°C (160°C fan forced).Place sweet potatoes, cauliflower, zucchini and red onions on a large baking tray and drizzle with oil. Roast in oven for 30 minutes or until vegetables are tender and golden brown. Allow to cool.
In a large bowl, add cooked vegetables, rice, McCormick Cumin Ground, Turmeric, Chives Chopped, KEEN’S Mustard Powder, Garlic Powder, Chilli Flakes, lemon juice and tahini. Season with McCormick Sea Salt and Black Pepper and toss to combine well.
Spoon salad into a serving bowl, top with extra McCormick Chilli Flakes.
The brown rice is a great nutty addition; however cooked quinoa would work well also.