Preheat oven to 400 degrees F and line 2 large baking sheets with parchment paper.
To one baking sheet, add potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with 3 Tbsp of coconut oil, 1 ½ tsp curry powder, and ¾ tsp salt. Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with remaining coconut oil, curry powder, and salt. Toss to combine.
When the potatoes/carrots hit the 10 minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
To serve, divide vegetables on a plate and garnish with avocado (optional). Season with a pinch of salt and any fresh herbs you have. Drizzle with lemon juice, tahini and hemp seeds. Store leftovers in the refrigerator for up to 4 days. Reheat in a 350 degree F oven or on the stovetop over medium heat.