Preheat oven to 400. Toss the sweet potato, beets and brussel sprouts separately in oil and salt and pepper. Place on a sheet tray, separately and roast for 20-25 minutes, until cooked but not browned. Prep all other vegetables and leave raw. place rice in the bottom of each bowl and arrange cooked and raw vegetables over the top in a pretty pattern. Top with green goddess sauce.
For green goddess sauce: add all ingredients to a blender and blend until smooth and green.