Preheat the oven to 400°F. Lightly grease a baking sheet.

Slice sweet potatoes into ½-inch thick rounds. Place in a single layer on the baking sheet; lightly grease or spray them. Season with salt and pepper. Bake for 20-25 minutes, until slightly browned.

While the sweet potatoes are cooking, place a small saucepan over medium heat. Rinse quinoa in a small mesh strainer; add to the saucepan. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover, and simmer for 13-15 minutes.

Combine flax meal and water in a small bowl; set aside for 10 minutes. Reduce oven to 375°F.

*Warm a little oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for 5 minutes, stirring often. Add bell pepper, jalapeño, and garlic; cook until the onion is translucent, about 2 minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn the heat off.

In a large bowl, add black beans; mash with a fork, leaving some texture. Add cooked quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved flax eggs. Mix until combined, then add oat flour. Stir.

Form however many mini patties you need, about 2 inches wide**. Place on baking sheet; bake for 20 minutes, flip, then bake for 20 more minutes, until browned and crispy.

Place each patty on a sweet potato bun, top with desired toppings, and finish with another sweet potato bun. Serve & enjoy!