Vegan Root Vegetable & Mushroom Bowl with Coconut Sticky Rice

First, prepare a vegan dashi using dried shiitake mushrooms, kombu seaweed, and tamari. Stew the turnips in this homemade dashi until they are soft and buttery. Separately, shave the watermelon radish into thin slices. Roast the oyster mushrooms with tamari, avocado oil, and black pepper until tender and slightly crispy. To assemble, place a bed of coconut sticky rice in a bowl. Arrange the stewed turnips, roasted oyster mushrooms, and shaved watermelon radish on top. Finish by topping with kimchi, pea shoots, sliced avocado, and a piece of seaweed.