Preheat the oven to 425 degrees F.
To make the chile peanut sauce, combine all ingredients in a bowl and whisk vigorously to emulsify. Chill until ready to use. This can be made in advance up to 3 days before serving.
Cook the lentils and brown rice according to their package directions. Set aside until you're ready to assemble the bowls.
Assemble a steamer and lightly steam the kale for about 3 minutes until tender but still bright green. Set aside.
Toss the cubed sweet potatoes, carrots, cauliflower and broccoli with the olive oil and roast for 20–30 minutes, until everything's tender and nicely browned. Remove from the oven and set aside.
Saute the mushrooms in a pan on medium-high heat with a touch of oil. In order to get a nice sear, avoid crowding the pan and don't stir for the first few minutes. After about 5 minutes, season with salt and pepper, stir to release the mushrooms' moisture, and set aside once tender.
To assemble, pile the brown rice and lentils into a bowl. Arrange the roasted vegetables, steamed kale, and sauteed mushrooms artfully around the bowl, topping with the sliced avocado. Drizzle on the chile peanut dressing and serve warm.