Rinse the rice, place it in a pot. Pour over 300ml of water and a pinch of salt, bring to the boil then let it simmer for 35-40 minutes until it is cooked through.
Place the coconut oil, ginger and garlic in a pan and cook for minute, pour in the beans with a pinch of salt and stir well. Cook for 10 minutes until warmed through.
Steam the kale and carrot with a pinch of salt. Mash the carrot in a puree and add the tamari.
Slice the avocado in half.
Divide everything in two and plate with the sauerkraut. Enjoy warm.