Halve the sweet potatoes lengthwise and bake them with the cut side down for 30 minutes.
Meantime cook the quinoa according to the instructions on the package.
Now prepare the Chilli Lime Sauce by adding all the ingredients to a small bowl and stir until smooth. Keep refrigerated until needed.
In a large bowl, add black beans and cooked sweet potatoes. Mash until the consistency is only slightly chunky. Some beans will be completely mashed and others will not this will help create a nice texture.
Add quinoa, onion, garlic and spices, mix until well combined.
Divide the mixture into 8 even portions and form them with your hands into a patty shape.
Place quinoa and black bean patties onto a parchment-paper-lined baking tray and brush the top with a thin layer of olive oil. Bake for 20 minutes, flip them and brush with olive oil. Bake for another 10 minutes or until they start to firm up.
Switch your oven to grill and grill your cut buns with the cut side up until they start to brown.
Assemble your burger with your favourite toppings, watch my video to find out which strategy works best for me.