Cover the cashews in water and set aside for the dressing.

Now start by cooking the buckwheat in water for about 15 minutes until cooked. Drain and put at the bottom of two bowls as the base. You can cook the buckwheat in vegetable broth to add extra taste.

Cook the beetroot and once done dice it into small pieces.

Drain the chickpeas and beans. Season them to your liking (herbs, pepper, salt).

With a vegetable peeler peel a couple of slices off the cucumber and roll them in.

Cut the avocado in half. Take off the peel and slice it.

Slice the pickles. Add the spinach to the bowl.

Place the sauerkraut, pickles, avocado, chickpeas, beans, diced beetroot and spiralized & rolled up cucumber on the buckwheat and spinach in the bowl.

With a blender blend the cashews, oil, lemon juice, salt and pepper to a dense dressing. Put on bowl.

Sprinkle seeds and sprouts over the bowl.