Preheat the oven to 450°F.

In a medium pot with a lid, melt the coconut oil over a medium flame. Add the turmeric, shallots, ginger, garlic, and lemongrass. Lightly salt and cook for about 2 minutes, stirring often. Add the coconut milk and water and cover the pot with the lid. Bring the liquid to a boil (keep a close eye on it because the coconut milk will boil over). Add the rice and tomatoes and stir. Then cover and reduce the temperature to low. Cook for 20 minutes, then turn the heat off and let sit for 10 minutes. When done, carefully fluff and stir the rice.

Meanwhile, arrange the cauliflower, chickpeas, and sweet potatoes on a baking sheet, keeping them all equally within their own third of the pan. Bake for 30 minutes, toss the chickpeas and sweet potatoes every ten minutes.

In a small, microwave-proof bowl, melt the coconut oil in the microwave ~ about 20 to 25 seconds. Add the curry powder, ground cumin, coriander, cinnamon, and vegetable broth to the bowl and whisk to combine. When the vegetables are done, transfer the sweet potatoes and chickpeas to a medium bowl and toss with the spiced coconut oil.

Divide the rice among bowls. Add the cauliflower, spiced sweet potatoes, spiced chickpeas, a dollop of tzatziki, and garnish with cilantro and watercress.

Serve immediately. Enjoy!