For the beans: Take your pre-cooked beans and heat them in a pan with 1 cup of tomato sauce, 1 cup of vegetable broth, cumin, salt, pepper, and garlic powder to taste.

For the ground 'beet': in a big bowl, take 1/2 cup of crushed beets, 1 cup of lentils, 1 drop of liquid smoke, cumin, salt, pepper, garlic powder, and mix with ground oats until you achieve a consistency you can shape into a ball. Then bake for 20 minutes or until hardened a little bit. Take this ball and turn it into a crumble, either with your fingers or with a knife. Next, sautee these pieces on a pan with olive oil for 5 minutes. This step is important because we want to feel the ground 'beet' crispy on the outside and soft on the inside.

For the dressing: Blend the inside of a passionfruit, pass it through a colander, then mix a spoonful of this cream with stevia, vegan mayo, parsley, Jamaican curry, salt, and pepper.

Finally, start assembling your taco bowl!