Ultimate Vegan Buddha Bowl

1 Preheat oven to 400 F or 200 C. Peel and dice sweet potatoes, peel and cut red beets into wedges. In a small bowl, mix together sweet paprika, turmeric, coriander, ¼ teaspoon black pepper and ½ teaspoon salt. Place the sweet potato chunks onto a baking tray and sprinkle with the seasoning. Toss until evenly coated. Place red beet wedges onto the same baking tray. Sprinkle with remaining salt and black pepper. Pour olive oil over the vegetables and toss to coat. Bake for 25 minutes or until golden.
2 Meanwhile, slice the kale stems out and discard. Chop kale and place it in a large bowl. Add a bit of salt and 1 teaspoon lemon juice and rub the kale for about 30 seconds until it starts to wilt.
3 Half and slice avocados and sprinkle with the remaining teaspoon of lemon juice.
4 Assemble the bowls: Divide the roasted vegetables, kale, brown rice, beans and avocados between 4 serving bowls and top with the Buddha bowl dressing. Sprinkle with pomegranate seeds, black sesame seeds (over avocados). Garnish with cilantro and micro greens (optional). Enjoy!