Start by cooking the brown rice according to package directions.
While rice is cooking, preheat oven to 425 degrees F.
In a bowl, combine olive oil, chickpeas, and spices. Mix well until evenly combined.
On a baking sheet lined with parchment paper, bake chickpeas for about 20-25 minutes.
When rice is done cooking, mix in juice and zest from 1 lime, tamari, and fresh cracked black pepper.
To make the turmeric tahini sauce, combine all ingredients into a blender and blend on high until smooth and creamy.
To assemble bowls - take two large-ish bowls and portion out the brown rice in half. Layer on the chickpeas, sauerkraut or fermented veggies and sprouts. Drizzle everything with the turmeric tahini sauce, then top with sesame seeds and more fresh cracked black pepper.
Enjoy!