Add the cleaned beets and butternut squash to a large pot and bring them to boil for 20 minutes.
While they’re boiling, set up a steamer. Place the cleaned kale into the steamer basket. Place the basket over the simmering water. Cover with a lid and steam until tender and cooked through (about 10 minutes), then drain and reserve.
Mix the chickpeas with the coconut oil and spices (turmeric and paprika) in a medium-sized bowl, then sauté this mix for 5 minutes in a medium-sized pan.
To serve, place the kale leaves in a medium-sized bowl with the beetroot and butternut squash on one side and the spiced chickpeas on the other. Sprinkle the pomegranate, pecans and raisins on top.