Preheat the oven to 400F and line two baking sheets with parchment. Prick the sweet potatoes a few times each with a fork. Toss the zucchini with the olive oil. Transfer the sweet potatoes to one sheet and the zucchini pieces to the other. Sprinkle the zucchini with salt and pepper, then transfer both baking sheets to the oven.

Bake the zucchini for 25-30 minutes, or until the pieces are turning golden, stirring once halfway through cooking. When the zucchini are ready, remove them from the oven and allow the potatoes to bake for another 10-25 minutes (40-45 minutes total), or until they're totally tender when pierced with a fork. Remove the potatoes from the oven, and when they're cool enough to handle, cut them into pieces or rounds.

While the vegetables are baking, bring a pot of water to boil and attach a steamer insert. Steam the kale till bright green and tender.

To assemble the bowls, divide the kale, zucchini, and sweet potato into two bowls. Top each with 1/3 cup granola and a generous drizzle of the turmeric tahini dressing. Serve.