Roasted Root Vegetable Buddha Bowls with Maple Cinnamon Tahini Dressing

• 1 large sweet potato chopped into ¼ to ½-inch cubes
• 2 large parsnip peeled and sliced into ¼-inch rounds
• 2 medium golden beet peeled and chopped into wedges
• grapeseed oil or olive oil, for roasting
• sea salt or olive oil, for roasting
• 10 ounces spinach or greens of choice
• ½ small cabbage sliced, head
• 3 cups brown rice cooked

Maple Cinnamon Tahini Dressing:

• 1/3 cup tahini
• ¼ cup water
• 1 tablespoon lemon juice fresh
• 2 tablespoons pure maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt or to taste, sea salt