Pierce the potatoes with a fork to create small holes. Prepare the sweet potatoes on a rimmed baking sheet and set aside.
Prepare the cauliflower florets on a separate rimmed baking sheet; drizzle with 1 Tbsp. of the oil, salt and pepper.
Roast the potatoes and cauliflower for 30-40 minutes or until very tender. Remove from the oven; set aside to cool then set aside. Cut the sweet potatoes into ½ inch-1 inch chunks.
Meanwhile, steam the green beans on the stove top.
In a large bowl, massage the kale with the remaining 1 Tbsp. oil until the leaves are tender and dark green.
In a large bowl, combine the potatoes, cauliflower, green beans, cabbage, kale and apples. Drizzle with the tahini and lemon juice. Garnish with the lemon zest and parsley and season to taste with salt and pepper. Serve.