Cook the quinoa to package directions. Set aside.
Preheat oven to 375 degrees Fahrenheit. Cover a sheet pan with tin foil. Clean the sweet potatoes. Trim off ends and discard. Chop the potatoes into 1/2 inch pieces. Toss with oil, turmeric, garlic salt and black pepper. Bake for 25 minutes. (Cook the sweet potatoes while the quinoa is cooking)
While the sweet potatoes & quinoa are cooking, sauté the chickpeas over medium heat with the olive oil, turmeric, and salt for 5 minutes. Remove from the pan and cook the tempeh with oil, turmeric, and salt for 5 minutes. Stir so all sides get cooked. Steam or microwave the kale and edamame separate from one another.
For the dressing: Pulse all dressing ingredients until you have a smooth consistency. Add water to thin out if needed. Makes 1 3/4 cups of dressing.
Arrange the bowls: Add the quinoa first and top with the other ingredients in sections. Drizzle dressing over the top.
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