Bring 2 large pans of lightly salted water to a boil.

Add pumpkin cubes to one pan and simmer for 8-10 minutes until just tender. Test with a knife; they should be tender but not falling apart.

Drain the pumpkin, rinse with cold water to stop cooking, and set aside to cool.

Add whole purple potatoes to the second pan and cook for 15-20 minutes until just done. Cooking time depends on potato size.

Drain the potatoes and set aside to cool.

Heat a griddle pan.

Lightly oil the corn cobs and place them on the hot griddle.

Turn the corn until cooked through and charred, about 10 minutes.

Remove the corn and let it cool.

Mix lemon juice, tamari, rice vinegar, and olive oil to make the dressing.

Adjust seasoning to taste, aiming for a salty, sour, and umami flavor.

Holding the corn vertically, slice off the kernels with a sharp knife.

Divide mixed leaves among 4 bowls and sprinkle with sprouted seeds and beans.

Slice the potatoes into discs and add them to the bowls along with the pumpkin, spring onions, avocado, and corn kernels.

Scatter pomegranate seeds over each portion.

Pour the dressing over the salads, sprinkle with pumpkin seeds and gomasio, and serve.