1/2 cup water (this measurement will depend on how much oil is in your tahini – I did not have much oil in mine so I needed extra water)
Preheat oven to 400 degrees F. Toss sweet potatoes in avocado oil then add salt and garlic powder. Place on a baking sheet and bake for 25 minutes, until sweet potatoes are fork tender.
While the sweet potatoes cook, make the crispy cauliflower.
Once the cauliflower begins to cook, make the rest of the bowl – place thinly sliced kale in a large bowl and use your hands to massage the kale. This will make it much more enjoyable to eat. Add olive oil and lemon juice and toss to combined.
Place all ingredients for the tahini dressing in the blender and blend until smooth. Set aside.
Once the sweet potatoes and cauliflower are done cooking, add the kale to 2-3 bowls. Then add the sweet potatoes, cauliflower, beets, and avocado. Then top with raisins, fresh dill, and hemp hearts, and use a spoon to layer on some tahini dressing throughout!