Preheat oven to 350°F. In a large mixing bowl, toss cauliflower, asparagus, and carrots in olive oil. Spread vegetables out on a roasting pan and sprinkle them with salt, pepper, and turmeric, roast in oven for 20 minutes.
While the vegetables are roasting, bring quinoa and 2 cups water to a boil in a medium saucepan. Cover and simmer until tender, typically 15 to 20 minutes.
In a small bowl, combine the coconut milk, tahini, orange juice, maple syrup, sesame oil and sesame seeds and mix thoroughly. Assemble your bowls by adding quinoa, roasted vegetables, avocado, greens and a few generous spoonfuls of dressing.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.