Depending on size, cut the larger cauliflower florets in halves or quarters. Peel the sweet potatoes and cut in 2cm squares [0.8 inches]. Spread the vegetables on a roasting tray.
In a small bowl, mix together 2 Tbsp of olive oil, 1 tsp of smoked paprika and 1/2 tsp of salt. Pour mixture over the cauliflower and sweet potatoes, and toss until vegetables are coated all over. Roast in the oven for around 25-30 mins.
In the meantime, heat some water in two separate saucepans. When boiling, cook the quinoa in one pan and cook the bulgur wheat in the other following packed instructions. Both should be cooked but still have a bite. When done, drain well and set aside.
Make the vinaigrette by mixing together all the dressing ingredients.
10 mins before the vegetables are done, start cooking the eggs. Depending on how runny you like them, boil them between 4 and 10 minutes. Alternatively, you can also poach them.
Transfer roasted vegetables to a large salad bowl. Add drained chickpeas, chopped sundried tomatoes, pumpkin seeds and chopped coriander. Toss together with the dressing. Season to taste with a generous squeeze of lemon juice and some salt if required.