Place the vegetables on a baking tray and toss them with oil.
Put the tray in the oven and roast the vegetables for around 15-20 minutes, or until cooked.
While the vegetables are roasting, place the eggs in a saucepan of cold water and bring to a boil. Then, reduce to a simmer for 5-7 minutes or until cooked to your liking.
Divide the roasted vegetables between two bowls, sprinkle with almonds, pepitas and sesame seeds.
Serve with a boiled egg, some avocado and hummus on the side.