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Preheat the oven to 400F and line a large sheet pan with parchment paper.
Prepare the green tahini sauce: add all ingredients to a food processor or blender and process on high until smooth. Set aside.
Cook the lentils according to package instructions in salted water until tender, about 14 to 16 minutes, then drain and set aside.
Meanwhile, add the cauliflower florets and carrots to a large bowl and toss with the oil, garlic, oregano, paprika, salt, black pepper, and red pepper flakes. Transfer to the sheet pan and spread out in one even layer. Bake until the cauliflower is softened, 20 to 25 minutes. Remove the vegetables from the oven, toss, and add the cooked lentils to the sheet pan. Spread everything in one even layer and bake until the lentils and cauliflower are both crispy, 15 to 18 minutes.
While the vegetables bake, add the rice to a pot with water and cook according to package instructions. When done, remove the rice from the heat, season with a few pinches of salt, and mix in the chopped kale to wilt.
Evenly divide the rice among 4 bowls, add the cooked vegetables and crispy lentils on top, drizzle the green tahini sauce, and top with a sprinkle of chopped cilantro and sliced green onion. Enjoy immediately for best results.