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Preheat the oven to 200C.
Add the kumara, red capsicums, fennel and red onion to 1-2 baking trays. Sprinkle over the turmeric, cumin and sea salt and drizzle with oil. Toss to combine.
Place in the oven and cook for 15 minutes. Then turn your oven on to its grill function and grill for 10 mins. Once cooked, remove from the oven and allow to cool slightly.
While the vegetables are roasting, place the brown rice and tamari in a pot along with the water. Bring to the boil, then reduce to a simmer. Cook for 25 minutes, then remove from the heat and allow it to sit for 5 mins.
Add the butter beans to the rice and gently toss through until combined together.
To make the miso tahini dressing: Place all the ingredients in a bowl and mix until well combined. Set aside.
To assemble the salad, add the brown rice and butter bean mixture to the baking tray of roasted vegetables along with the kale and walnuts. Gently toss everything together, then either leave in the baking tray or serve it on a round, flat platter. Drizzle with the miso tahini and serve.
Any leftovers will keep in an airtight container in the fridge for up to 4 days.