Preheat oven to 400°F and line a large baking sheet with parchment paper. Toss the sweet potatoes with olive oil, salt & pepper. Spread onto the baking sheet. Roast for 20 minutes until golden brown.

Thinly slice the radish into rounds and peel carrots into ribbons. Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.

Place the kale leaves into a large bowl and toss with a squeeze of lemon. Use your hands to massage the leaves until they become soft and wilted.

Assemble individual bowls with the quinoa and all veggies, adding sesame seeds and microgreens, if using. Serve with the Turmeric Tahini Sauce.