Cup of Yum
1. In a medium-sized pot combine sweet potatoes, quinoa, and vegetable broth. Cover pot with a lid and bring to a boil. Reduce heat to a simmer and cook for 22-25 minutes, or until sweet potatoes are fork tender.
2. In a small bowl combine cumin, paprika, garlic powder, cayenne pepper, salt, and pepper. Whisk to combine.
3. Pulse oats in a high speed blender 3-4 times to make a coarse oat flour.
4. Once sweet potatoes and quinoa are done cooking, add them to a large bowl with black beans, coarse oat flour, onion, cilantro, and seasoning mix. Mix until well combined. (You may have to use your hands for this!)
5. Divide burger mixture into 8 equal portions. Form each portion into a round disc about 1 inch thick.

Stove top:

1. Heat olive oil in a large skillet over medium heat. Place burger patties in a single layer. (You may have to cook these in 2 batches depending on the size of your skillet.)
2. Cook patties for 4-5 minutes per side. 

In the Oven:

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper.  Coat each patty with 1 teaspoon olive oil and place in a single layer on the baking sheet.
3. Bake patties in preheated oven for 35-40 minutes, flipping halfway through.
4. Serve sweet potato black bean burgers on gluten-free hamburger buns with avocado, tomato, and onion and enjoy!

Grill:

1. Heat grill to medium heat. Let fully heat for at least 10 minutes.
2. Spritz a bit of non-stick cooking spray on the grill before adding patties.
3. Cook patties for 5-6 minutes per side. Enjoy!