Pre heat oven to 200°C (400°F).
Toss sweet potatoes in a little rapeseed oil and salt, pop on a baking tray and roast whole for 30 - 45 minutes, until soft in the centre.
Place a large saute pan over medium-low heat, with a glug of rapeseed (canola) oil. Add the finely chopped onion and cook for 8 - 10 minutes until soft and translucent.
Get a large saucepan of well-salted water on to boil, and cook pasta as per packet instructions.
To preapare your brocolli, cut off the florets and set aside. Finely chop the stalks and add them to the pan with the onion, along with the finely chopped garlic clove. Cook for 5 minutes until the stalks are tender.
Next, add the cumin seed and spring greens (or kale) and cook for 2 - 3 minutes.
Remove the Sweet Potatoes from the oven and allow to cool slightly. Once cool enough to handle, the skins should easily slip off. Finely chop the sweet potato skin and add to the pan with the sauteing vegetables.
Add the sweet potato flesh, tahini, lemon juice, sumac and two cloves of garlic to a blender, and blitz until smooth. Add 5 - 7 tabelspoons of pasta water to thin the sauce, and then transfers to the pan with the vegetables.
Pop the broccoli florets in the used sweet potato baking tray, toss in a dash of oil and season well. Roast for 10 minutes.
Add peas to the sautee pan and simmer for 5 minutes.
Before straining the pasta, add another 4 - 5 tablespoons of the pasta the water to the sauce to thin. Then drain the pasta and add to pan. Toss well to coat the pasta in the sauce.
Transfer the pasta to serving bowls, top with roasted broccoli, sunflower and pumpkin seeds, and a sprinkling of parsley. Serve immidately.