Add all the ingredients to a food processor except for the oil and blend. While it is blending pour the oil in the chute at the top, and keep blending until the mixture is smooth. Store in the fridge until use. Will store for a few days.
Firstly, pre-heat the oven to 180ºC. Then cut the sweet potato in rounds. It's best to do this just before cooking to avoid an discolouration. Spray them with a oil on both sides and bake for 40 minutes, or until soft inside. While they are baking grill the zucchini and tomato for a few minutes each side in a non stick fry pan or a griddle pan. The zucchini need a touch longer to cook. Then start on the panko mushrooms.
In a medium bowl, add the flower, paprika, liquid smoke, black salt and white pepper. Mix well and then slowly pour in the soda water (or sparkling mineral water) until it forms a batter. Then dip the mushrooms into this batter and coat with the panko breadcrumbs. Store this in the fridge until use (will last a few hours), or cook them in an air fryer for 15 mins on 180ºC. If you don't have an air fryer you could deep fry them or try baking them.
Add the macadamias to a food processor and process until they resemble crumbs. Then add the remaining ingredients and process until well incorporated. Store in the fridge until use. Will last a few days.
Spread a heaped tablespoon of the bean puree on a plate, then on top of that place the cooked zucchini, one round of each sweet potato, the grilled tomato, another round of each sweet potato and finally top with the mushroom. Garnish with macadamia crumb, relish, and basil chips if desired. Enjoy!