Set the brown-rice to cook according to packet directions. I typically do that on the stove from the absorption process (1 part rice to 2 parts water, simmered coated for 35-40minutes).
Preheat oven to 180°C and line 2-trays or a large -tray with parchment-paper.
Insert the cauliflower into small-florets. Put in a bowl. Pour 1 tablespoon melted coconut-oil in addition to the turmeric, cumin, sesame-seeds and approximately 1/2 teaspoon each of pepper and salt. Toss till evenly coated, then spread-out an oven tray.
Dice the zucchini along with the carrot then halve the cherry-tomatoes. Spread out in an oven tray, drizzle with a very small bit of coconut-oil & toss about so that the vegetables are coated.
Pop all the veggies to the oven to roast. This should take approximately 20minutes, depending on how little you chopped .
While the rice and roasted veggies are cooking, prepare the rest of the buddha bowls. Defrost the edamame beans (I typically do it by soaking in boiling water for a couple minutes). Blanch the kale so that it's somewhat easier & softer to consume (if you are using salad greens such as baby-spinach, no need).
Make the dressing by whisking together all the dressing ingredients. You may add some water to thin the dressing out as needed.
When the rice and veggies are cooked, then gather the buddha-bowls. Split the rice and all the veggies evenly between 2-bowls. Drizzle over the dressing, then garnish with chilli-flakes, coriander and seeds as wanted.