Preheat the oven to 415 degrees F.

Spread the sweet potato rounds in an even layer on a large baking sheet, and spread the carrots and turnips over a separate baking sheet. Drizzle all of the veggies with olive oil and use your hands to coat the full surface of the veggies. Sprinkle with salt and place both baking sheets in the oven. Roast for 20 minutes, then remove the carrots and turnips. Flip the sweet potatoes and roast an additional 5 to 10 minutes, until golden-brown and cooked through.

While the vegetables are roasting, cook the rice according to package instructions.

Add all the ingredients for the tahini sauce to a small blender and blend until smooth. Taste for flavor and add more sea salt, maple syrup, or nutmeg to taste.

Divide the rice among 3 to 4 bowls, then add heaping handfuls of arugula to each bowl, along with desired amount of roasted carrots, turnips, sweet potato, and beets. Sprinkle with pomegranate seeds and drizzle with nutmeg tahini dressing. Serve and enjoy!