Start by placing all the ingredients for the sauce in a bowl, so that the cashews can soak for a while. The longer you can soak the cashews, the better, anything from 30 minutes to leaving the mixture overnight in the fridge. Now use a spiraliser for the courgette and carrot. Arrange the courgette, carrot, beetroot, sprouts and chickpeas in two bowls.
You can now make the walnuts by letting the coconut oil melt on low heat in a flat pan, then add the walnuts and maple syrup, turning them and letting them cook until slightly brown on both sides.
Blend together all the ingredients for the sauce and pour over both bowls, top with the maple walnuts and serve.