Roast Vegetables: Preheat oven to 425°F.  Toss beets, parsnips, carrots, turnips, onion, and sweet potato with olive oil, salt, and pepper on a large baking sheet. Spread evenly across the pan. Cut the top off of the garlic bulb and place in a piece of foil. Drizzle with olive oil and wrap in the foil. Place the garlic foil packet on the vegetable pan or directly on the oven rack. Roast vegetables for 30 minutes; remove garlic from the oven and set aside. Toss the other vegetables and return back to the oven to roast for an additional 10-15 minutes. Once vegetables are roasted, toss together with the chopped kale and return to the warm oven for 1-2 minutes to wilt. 

Tahini Dressing: Meanwhile, whisk together all dressing ingredients except for the water. Once they're combined, whisk in the cold water somewhat slowly until desired creaminess level is reached. If the dressing seems to separate, continue whisking in additional cold water until it comes together. Adjust levels for desired taste.

Assemble: Assemble the bowls with roasted vegetables (on top of rice or quinioa if desired) and top with tahini dressing. Garnish with chopped walnuts, soft boiled egg, and fresh herbs as desired.