First, soak the cashews for at least a couple of hours, preferably overnight, then drain and rinse.
Heat the oven to 425 F. Spread the sweet potatoes on one sheet pan and the cauliflower on another. Drizzle about half a tablespoon of olive oil on each pan. On the cauliflower, sprinkle half of the turmeric, the paprika, and half of the salt. On the sweet potatoes, sprinkle the pepper and a pinch of salt. Toss each pan to mix well.
Roast for 20 minutes, then test the cauliflower, it should be tender and browned, take out to cool. Test the sweet potato, it may need another 10 to become tender. Let cool.
While the veggies roast, cook the quinoa.
In a Vitamix or other blender, place the lime juice, water, garlic, drained cashews, the remaining tablespoon of turmeric, the remaining 2 tablespoons of olive oil, and the remaining 1/2 teaspoon of salt. Secure the lid and select Variable Speed 1, then gradually increase to 10, then high. Blend until creamy, scraping down as needed.
In each wide, low bowl, arrange 1/4 of the kale, cauliflower, sweet potatoes, quinoa, red cabbage, enoki mushrooms, cashews and cilantro. Drizzle with dressing and serve.