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Preheat oven to 400°F (200°C).
Toss the diced sweet potatoes with olive oil and 1 tsp of kosher salt. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
While the sweet potatoes are roasting, prepare the burger patties. In a large bowl, combine the ground beef, 2 tsp of kosher salt, granulated garlic, granulated onion, and smoked paprika. Mix well and form into 6 equal-sized patties.
Heat a large skillet over medium-high heat and spray with cooking oil. Cook the burger patties for 3-4 minutes per side, or until cooked through.
In a large bowl, combine the sliced cabbage, sliced onion, diced tomatoes, and diced pickles. Toss with the reserved pickle brine.
In a small bowl, mix together the Greek yogurt, light mayo, yellow mustard, ketchup, and smoked paprika (if using).
To assemble the burger bowls, divide the roasted sweet potatoes, burger patties, and slaw mixture evenly among 6 meal prep containers. Top each bowl with a dollop of the sauce and sprinkle with sesame seeds (if using).
Refrigerate the meal prep bowls for up to 4 days.