Chop the potatoes, carrots, celery, onion and chile. Place in a bowl and toss with cinnamon, pinch of kosher salt and 2 tablespoons of the olive oil. Roast for 35 minutes or until golden brown and shows crispy edges.
Make the herb paste in a food processor. Add the cilantro, mint, parsley, garlic and 4 tablespoons of olive oil. Process until smooth. Add a pinch of kosher salt, pulse once and taste test. Set aside.
In a small bowl whisk together the Greek yogurt and Sriracha sauce until smooth.
Remove vegetables from oven and allow to cool 10 minutes. Drizzle with spicy yogurt sauce and herb paste. Sprinkle with roasted and salted pumpkin seeds. Serve immediately.