Pre-heat the oven to 150°C (300°F) on fan bake.
Sprouts: Put dry beans in a big bowl of water overnight (three times as much water as beans) and leave to expand. In the morning rinse and drain in a colander, place the colander over a bowl, and leave on the bench to sprout, rinsing and draining again each evening and morning, until they've grown small tails - normally 1-3 days.
Root vege: Slice kumara in slices just under 1cm thick, place in a single layer on a baking tray with 1 tbsp of coconut oil, shake to cover, then bake for 18 minutes.
Creamy dressing: Meanwhile add all dressing ingredients except the oil to a blender and blend until smooth. Then turn the blender on low and slowly pour in the oil until it emulsifies and thickens.
Raw vege: Prep as you like, slicing thinly into sticks or rounds.
Seeds: Use seeds you've already soaked and dehydrated previously (this is what I do, more on that here). Or just soak in a bowl of water overnight, drain and rinse (they won't be as crunchy though). Or use raw.
Assemble each bowl as follows: big handful of greens on the bottoms, drizzle with 2 tbsp of dressing, then layer in your roast veges (1 c per person), sprouts (1/2 c per person), raw vege, herbs, sauerkraut (1/4 c per person) and seeds (2 tbsp per person). Pour over another 2 tbsp of dressing in each bowl (4 tbsp dressing in total per person). Season as you like and serve!