Cook the jasmine rice according to package directions, fluff with a fork, and set aside.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with a small drizzle of olive oil and a pinch of salt and pepper. Spread in pan and roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
Meanwhile, heat a drizzle of olive oil in a skillet over medium heat. Season tempeh with a pinch of salt and pepper and cook for 3–4 minutes per side until golden and lightly crispy. Set aside.
In a saucepan over medium heat, combine the chickpeas, coconut milk, turmeric, remaining salt, and black pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the lime juice.
Assemble the bowls with the rice as the base, topped with the roasted sweet potatoes, seared tempeh, and chickpea coconut sauce. Top with cilantro and season with additional salt and pepper to suit your taste.
