Make the pesto: In a food processor, combine walnuts, 1½ teaspoons garlic, honey (if using), 2 tablespoons lemon juice, ½ teaspoon salt, and a pinch of pepper; pulse until finely chopped. Add kale leaves and pulse until combined. With the food processor running, drizzle in oil and pulse until combined. Add in nutritional yeast, if using, and pulse to combine. Refrigerate until ready to use.

Make the bowls: Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper; set aside. In a large bowl, combine beets, carrots, radishes, and peas. Drizzle with 2 tablespoons avocado oil and sprinkle with cumin, 1 tablespoon thyme leaves, and salt and pepper, to taste; toss to coat. Arrange veggies in a single layer on a prepared baking sheet. Roast 10-12 minutes or until peas and radishes are just tender, stirring once; transfer to a bowl. Roast the remaining veggies 5-8 more minutes or until crisp-tender; transfer to the bowl.

Reduce oven temperature to 350°F. Line the same baking sheet with a fresh piece of parchment paper; set aside. In a small bowl, combine remaining garlic, lemon juice, avocado oil, and thyme with the rosemary, oregano, and ½ teaspoon salt. Add in mushrooms and toss to coat. Spread mushrooms in a single layer on the prepared baking sheet and roast for 20 minutes.

Artfully arrange veggies in serving bowls; garnish with fresh herbs and watermelon radish slices. Serve with pesto.