Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Place the cubed sweet potato on the prepared baking sheet. Drizzle with olive oil and season with sea salt and black pepper.

Toss until evenly coated, then arrange the cubes in a single layer.

Roast for about 20 minutes, turning once if desired, until the sweet potatoes are tender and golden around the edges.

Meanwhile, thinly slice the radish into rounds using a sharp knife or mandoline.

Use a vegetable peeler to cut the carrots into thin ribbons.

Place the radish, carrot ribbons, and shredded red cabbage in a bowl. Add a squeeze of fresh lemon juice and gently toss. Set aside.

Add the chopped kale to a separate large bowl. Squeeze a little lemon juice over the leaves and add a few pinches of salt.

Massage the kale with clean hands for 1–2 minutes, or until the leaves soften, darken, and reduce noticeably in volume.

Divide the cooked brown rice or quinoa among individual serving bowls.

Arrange the roasted sweet potato, chickpeas, massaged kale, carrot ribbons, radish, red cabbage, and sauerkraut over the grains.

Sprinkle the Best Buddha Bowl with sesame or hemp seeds and add microgreens, if using.

Season with additional salt and freshly ground black pepper to taste.

Finish generously with turmeric tahini sauce and serve.