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Preheat oven to 425°F.
In a medium mixing bowl, combine sweet potatoes, 1 tablespoon coconut oil, maple syrup and ½ teaspoon salt. Mix until potatoes are coated then spread out in a single layer on a rimmed baking sheet. Roast for 25–30 minutes or until caramelized and tender, flipping halfway through. Set aside.
Meanwhile, in a large sauté pan over medium heat, add 1 tablespoon coconut oil, then stir in green onion whites and cook until lightly golden, about 2 minutes.
Stir in red-pepper flakes and cook for 30 seconds, then stir in turkey, 1 teaspoon salt and ½ teaspoon pepper and raise heat to medium-high. Cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don’t stir the meat too often so that it can turn deep brown. Transfer to a bowl, stir in remaining green onions and cover to keep warm.
Return pan to medium-high heat, add 2 tablespoons water and bring to a simmer. Add rainbow chard, then cover and cook until the chard begins to wilt, 3 to 5 minutes. Uncover and add ¼ teaspoon salt and ¼ teaspoon pepper and continue to cook until the chard is just cooked through.
To assemble, place ½ cup cooked grains in each of the 4 serving bowls. Add turkey to each bowl, then top with roasted sweet potatoes, sautéed chard, edamame, walnuts and avocado. Top the avocado with the black sesame seeds, add a spoonful of chile sauce to each bowl and serve.