Preheat the oven to 400 degrees F (200 degrees C).
Roast the Sweet Potato (½) with Coconut Butter (½ teaspoon), Pink Himalayan Sea Salt (to taste), and Ground Turmeric (to taste) for 15-20 minutes
Cook Quinoa (½ cup) with Water (1 cup), Pink Himalayan Sea Salt (to taste), and Garlic (1 clove). Let it simmer for about 15 minutes
Fry Mushroom (100 gram) with Garlic (1 clove) and Coconut Butter (½ teaspoon). Season with Ground Turmeric (to taste), Paprika (to taste), and Pink Himalayan Sea Salt (to taste).
Smash Avocado (1) and season with Lemon (½) and Pink Himalayan Sea Salt (to taste).
Place Lettuce (4 handful) straight on the serving plate.
Serve it with cooked sweet potato, mushrooms, Canned Chickpeas (4 tablespoon), avocado mix, Radish (4 slice), and Sesame Seeds (1 teaspoon). Enjoy!
