Preheat the oven to 425°. Line a sheet pan with parchment paper. Set aside.
Add all the ingredients for the rice, to a rice cooker or small pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 20 minutes until done.
On the prepared sheet pan, combine the sweet potatoes and kohlrabi with 2 tablespoons olive oil, and a ½ tsp salt. Arrange the veggies so they are all flat on the sheet pan.
Roast for 15 minutes, until fork tender. Flip the kohlrabi and sweet potatoes over, add the Brussels sprouts and drizzle the honey and melted butter on just the sweet potatoes and Brussels sprouts.
Return to the oven and roast until the veggies are caramelized, about 10-15 more.
To make the sauce. Combine all ingredients in a blender and blend until completely smooth. If needed, add water to thin the sauce to your preferred consistency.
To serve, divide the rice between bowls. Add the sweet potatoes, kohlrabi, Brussels sprouts, and top with sunny side up egg. Drizzle each bowl with green tahini sauce.