1. Preheat your oven to 400 degrees Fahrenheit.
2. Cut the sweet potato into chunks and toss with olive oil, salt, and pepper.
3. Roast the sweet potatoes in the oven for about 20 minutes until they’re soft and golden.
4. Thinly slice the radish and peel the carrots into ribbons.
5. In a large mixing bowl, combine shredded red cabbage, radish slices, carrot ribbons, and a splash of lemon juice.
6. Massage the kale with lemon juice and salt until it softens.
7. Layer cooked brown rice or quinoa in individual serving bowls.
8. Add the roasted sweet potatoes and legumes on top of the grains.
9. Arrange the prepared vegetables and massaged kale over the legumes.
10. Finish by topping each bowl with sauerkraut and sesame or hemp seeds.
11. Drizzle with turmeric tahini sauce and garnish with optional microgreens before serving.