Preheat the oven and prepare a baking sheet.

Chop the cauliflower and sweet potatoes into bite-sized pieces.

Toss the vegetables with olive oil, salt, pepper, and turmeric.

Spread the vegetables on the baking sheet and roast in the oven until tender.

Cook the rice according to package instructions.

In a bowl, combine the vegan yogurt, lemon juice, agave, garlic powder, and ground ginger to make the sunshine sauce.

Once the vegetables and rice are cooked, assemble the bowls by layering rice, roasted vegetables, and topping with sunshine sauce.

Garnish with green onions and cashews before serving.