Preheat your oven to 200°C (fan).
Clean the sweet potato, beetroot, onion, eggplant, zucchini, and tomato. Except for the tomato, peel them. Cut them all into about ½ cm slices (be sure to make 4 nice strips each to make 4 burgers) and set aside. Keep the leftover pieces in your fridge for a smoothie or a salad.
Massage the oil into the portobello's caps and place them gips facing up on a lined baking sheet. Sprinkle it with salt. Set aside.
Then, clean the kale and remove the ribs. Put in a bowl and add the juice of ½ lemon and a drizzle of olive oil. Massage the kale firmly. Place the kale on the same lined baking sheet.
Leaving the red onion on the side, put all the remaining strips of vegetables (sweet potato, beetroot, eggplant, zucchini, tomato) on the same lined baking sheet, covering both sides with a drizzle of coconut oil or olive oil. Add some salt, pepper, and paprika. Spread some fresh rosemary on top of it.
Put into the oven for 15 minutes. Then, remove the tomatoes and set aside. Turn over the other veggies (on the baking tray) and bake for 5 minutes more. If necessary get the water out of the portobello before to turn them over and put them back in the oven too.