For the cauliflower...
chop it up into pieces, cover it in coconut oil (I use a 1 gallon plastic bag and shake it up), then cover with spices (black pepper, curry, garlic powder, no salt...). Bake it in the oven at 420 until they get the brown crispy look you see in the pic
For the black beans...
chop up a couple cloves of garlic and 1/4-1/2 a sweet onion, sautee them in olive oil on the stove on medium heat for 5-10 min, maybe throw a tomato in there, then add the black beans (I just used canned, but I drain the liquid out). Set to lower heat and cover for 20-30 min. Stir occasionally
For the sweet potato...
I used this thing called a veggegetti, it shreds vegetables into nooodles (think of zucchini noodles). Shred up 1-2 sweet potatoes and cover in coconut oil (I used the bag method again). Heat the oven to 420. Put on a baking sheet and season with salt, pepper, garlic, onion powder, and curry (if you want). I don't remember how long I baked them but just keep checking on them, flipping them around every 10-15 min, and leave them in there until they are crispy
For the yogurt...
I bought coconut greek yogurt and mixed in some homegrown baby fennel leaves that I chopped up. Honestly this part made the dish but I grow my own herbs so it might be hard to replicate. You could buy fennel seeds and use that as a substitute or buy a fennel bulb and chop it up really fine and mix it into the yogurt. I might of put a tiny amount of lime juice in the yogurt too but I can't remember
Good luck
food4thgt
spanish ham sandwiches 
