Preheat oven to 200C and line a baking tray with baking paper.

Place kumara cubes on the lined tray.

Drizzle with half the olive oil.

Season with salt and pepper.

Roast in the preheated oven for 20 minutes, or until tender.

While the kumara roasts, cook broad beans in boiling water for 2 minutes.

Refresh the broad beans under cold running water to stop cooking.

Drain broad beans thoroughly.

Peel the cooked broad beans.

Set peeled broad beans aside.

Heat remaining olive oil in a large saucepan over medium heat.

Add finely chopped brown onion to the saucepan.

Cook onion, stirring occasionally, for 5 minutes or until softened and translucent.

Add grated ginger, ground cumin, ground coriander, ground turmeric, and ground paprika to the onion.

Cook, stirring continuously, for 1 minute until fragrant.

Add rinsed and drained quinoa to the saucepan.

Pour in vegetable stock.

Bring the mixture to a boil.

Reduce heat to low, cover the saucepan, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is al dente.

Stir shredded kale through the quinoa until it just wilts.

Add the roasted kumara, peeled broad beans, and toasted pistachios to the pilaf.

Season the pilaf with salt and pepper to taste.

Divide the pilaf among serving bowls.

Sprinkle with fresh coriander leaves.

Serve immediately with lemon wedges on the side.