Preheat oven to 400 degrees Fahrenheit. Get two baking sheets out and set aside.
In a large mixing bowl, combine sweet potatoes with 2 Tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon turmeric. Mix well and transfer to one of the baking sheets.
In the same mixing bowl, combine cauliflower with 2 Tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon turmeric. Mix well and transfer to the other baking sheet.
Add chickpeas to the mixing bowl and mix with 2 Tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well and add to the baking dish with the cauliflower. Tip: make sure a flat surface of the cauliflower floret is touching the baking sheet. This will give you nice golden brown edges!
Bake sweet potatoes, cauliflower, and chickpeas for 25-30 minutes, rotating the pans halfway through.
While the veggies are roasting, cook the rice. I like using my Instant Pot for this step!
Make the sauce by combining all the sauce ingredients in a small mixing bowl and whisking until completely smooth. Taste and adjust seasons if needed.
Assemble the bowls:
Divide rice up into bowls. Top with roasted veggies and lather on some sunshine sauce! Top with sliced green onions and chopped cashews if desired. Enjoy!
Storage Tips: :Let the veggies and rice cool to room temperature and transfer to airtight containers. Put the sunshine sauce in a separate container with a lid. Keep in the fridge for up to 5 days.