Preheat the oven to 400 degrees F and line a baking sheet with parchment paper (or spray/lightly oil it).

Drizzle the sweet potato rounds with olive oil and use your hands to coat them so that all of the flesh is lightly coated in oil. Arrange the rounds in a single layer on the baking sheet. Sprinkle with sea salt and any spices you desire (I like using paprika and sometimes a tiny pinch of ground cinnamon). Bake on the center rack for 15 minutes. Flip the rounds and continue roasting until golden-brown on both sides and cooked through, about another 5 to 10 minutes.

While the sweet potato is roasting, heat up the black beans in a saucepan, prepare the cauliflower rice, and make the sauce.

Heat the oil in a large skillet over medium-high. Add the grated cauliflower and cook, stirring occasionally, until it begins to soften and cook down, about 3 minutes. Add the garlic, salt, and coriander, and continue cooking until cauliflower rice is tender and is beginning to brown, about 5 to 8 minutes.

Blend the ingredients for the sauce in a small blender or whisk in a small bowl until very well combined. Set aside until ready to use.

Divide the cauliflower rice between 2 to 3 bowls, followed by the sweet potato rounds, black beans, kale, avocado, and red onion. Drizzle with turmeric tahini dressing and top with pumpkin seeds and hemp hearts if desired.