To make the tempeh--
Cut into cubes and pan fry in a skillet over medium/high heat with olive oil, coriander, salt and pepper. When it's brown and crispy on both sides, squeeze some Bragg's and a bit of liquid smoke into the pan and reduce the heat. I like to also throw in 1/2 cup of water for the tempeh to absorb because it makes it softer :) When all the liquid is absorbed, remove from heat.
To make the cauliflower--
Cut into flowers and pan fry in a skillet over medium/high heat with olive oil. coriander, turmeric, salt, and pepper. When it gets brown and crispy on both sides, squeeze some Bragg's into it and remove from heat.
To make the sweet potatoes--
Simply peel, cut and steam sweet potatoes until they are nice and soft :)
To make the hummus--
In a food processor, add chickpeas, tahini, olive oil, lemon juice and salt and pepper. I personally love cilantro, so I chopped up a handful, but everyone is different. Also, I used 1/2 Cup of water, but feel free to adjust according to your texture preference. Blend until smooth.
Place everything into a big bowl and add the avocado and greens. Enjoy!