Add all of the ingredients for the sauce to a small blender and blend until completely smooth. Set aside until ready to use. If mixture thickens up while sitting, add a small amount of water and stir well to reach desired consistency.

Preheat the oven to 400 degrees F. While the oven is preheating, chop the vegetables, and cook the rice according to package instructions.

Place the wedges of raw beets on a long strip of foil and enclose the beets into a foil packet. Place on a baking sheet and roast for 40 to 50 minutes, or until beets are soft and juices are seeping out.

Arrange the chopped butternut squash and sweet potato on a large baking sheet and coat lightly with olive oil. Sprinkle with salt and pepper. After beets have been roasting for about 15 minutes, place the sheet of butternut squash and sweet potatoes in the oven. Roast 12 minutes, flip, then roast another 12 to 15 minutes, until veggies are golden-brown and cooked through.

Add desired amount of rice to separate bowls, and season to taste. Top with desired amount of roasted vegetables, a sunnyside up or soft boiled egg, and a generous drizzle of maple tahini sauce.