Preheat the oven to 400°F.
Peel and slice the sweet potatoes and put them to steam until they are soft enough to poke a fork through them
In another pot put water to boil to cook the quinoa. I generally use a 2:1 cup of water to quinoa ratio.
Drain and wash a can of chickpeas
Once these three ingredients are ready to go, place them in a food processor. Add the onion, spinach, and spices into the mix and grind all of the ingredients together.
Once all the ingredients are mixed place some parchment paper in a pan. Roll your burgers into the size you want. I rolled mine into the size of a tennis ball and them flattened them to my desired size.
Bake them for 35-40 minutes rotating half way through.
While the burgers are baking, you have time to make your toppings if need be such as guacamole and sautéed onions.