Cook ancient grains separately according to package directions: teff (15-20 minutes), amaranth (20 minutes), and freekeh (45 minutes). Drain and set aside to cool slightly.

Preheat oven to 400°F (200°C). Toss cubed golden beets with olive oil, salt, and pepper. Roast for 30-35 minutes until tender and caramelized.

While beets roast, prepare the tahini-turmeric goddess dressing by whisking together tahini, turmeric, lemon juice, coconut kefir, minced garlic, grated ginger, maple syrup, salt, and pepper. Add water to thin to desired consistency.

Massage the sliced purple cabbage with a pinch of salt for 2-3 minutes until slightly softened and vibrant.

Mix the cooked ancient grains together and season with salt and pepper. Divide among four bowls as the base.

Arrange components artfully on top of grains: roasted golden beets, massaged purple cabbage, kimchi, sauerkraut, activated nuts and seeds, and microgreens in separate sections.