Preheat the oven to 425 degrees F. Combine the tahini, lemon juice, olive oil, turmeric, cayenne, maple syrup, and water in a bowl and whisk together. Add about half of the water to start, and slowly add the rest until it reaches your desired consistency. Season with salt and pepper and set aside.
Toss the diced sweet potato with olive oil and any spices you have on hand. I used a little bit of chili powder, garlic powder and (more!) turmeric. Season with salt and pepper and roast for about 20 – 30 minutes or until tender, depending on the size of your dice.
Tear the kale into small pieces and place in a bowl. Drizzle with a little bit of apple cider vinegar and/or olive oil and a pinch of salt. Make sure your hands are clean and massage the kale until it turns bright green and reduces in size by about half. It would also be great drizzled with a little bit of tamari or liquid aminos.
Assemble bowls with the rice, sweet potato, kale, avo + watermelon seeds. Drizzle with turmeric tahini and enjoy!