Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Slice the eggplant into even ¾-inch (about 2 cm) thick rounds (two for each burger). Place on the baking sheet and toss with oil, salt, and pepper. Set aside.

In a bowl, gently mix the ground beef with a pinch of salt and pepper. Form into the total number of burgers listed in the recipe details. Add the patties to the baking sheet with the eggplant.

Bake for 12–20 minutes, until the beef is fully cooked with no pink remaining inside, and the eggplant is browned and fork-tender. The eggplant may need slightly longer than the beef, but it should remain firm and not overly soft.

Allow the eggplant to cool slightly. Spread Dijon mustard on the bottom slice of eggplant, then stack the burger with the greens between two slices of eggplant. Add any other low-calorie toppings you like, then serve.

Heat the oven to 400.

Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.

Mix the spices, salt, and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out evenly on a baking sheet.

Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes.

Serve.

Add all ingredients into a bowl.

Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.

Season with salt and pepper if desired. Serve.