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Preheat your oven to 400°F (200°C).
On a baking sheet, combine the diced sweet potato, cauliflower florets, and chickpeas. Drizzle with olive oil, then sprinkle with smoked paprika, cumin, salt, and pepper. Toss everything together.
Roast the mixture in the oven for 30 to 35 minutes, flipping halfway through, until the vegetables are tender and slightly crispy.
While the vegetables are roasting, prepare the couscous according to the package instructions. For added flavor, consider using vegetable broth instead of water.
To make the dressing, whisk together tahini, minced garlic, lemon juice, water, and salt in a jar until smooth.
In a large bowl, mix the cooked couscous with the roasted sweet potato, cauliflower, chickpeas, chopped herbs, and pumpkin seeds.
Drizzle the vegan pesto tahini dressing over the salad and toss everything to combine.
You can serve the salad warm or chilled. Store any leftovers in an airtight container in the fridge for up to 4 days.