Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Clean sweet potato, place on baking sheet, and bake until tender and easily pierced with a fork about 45-60 mins depending on size.
While potato bakes prepare quinoa by combining quinoa, water, and salt in a sauce pan. Be sure to rinse quinoa under cool water to remove saponins that can cause a bitter taste if not removed.
Bring quinoa to a boil, reduce heat to low and cover.
Cook for 30 mins without lifting the lid until all water is absorbed.
While quinoa is cooking lightly sauté spinach in olive oil adding a dash of salt and pepper.
After 30 minutes stir the quinoa, it should be sticky and hold together, if it does not cook a few minutes longer to cook away any remaining liquid.
Add onion powder, garlic powder, pepper, nutritional yeast, and cayenne if using to quinoa and stir to thoroughly combine.
When potato has finished baking and cooled enough to handle cut in half and scoop out the middle into a small bowl and lightly mash with fork. You want to it to still have some pieces.
Add sweet potato and spinach to quinoa and gently fold in just to combine.
Scoop desired amount and using palm of hands, form into a patty shape and place on parchment lined baking sheet. You can make thin or thick patties, both work well.
Bake at 400 degrees for 15 minutes and carefully flip.
Continue to bake for 15 minutes longer until lightly browned and crispy around the edges.
Remove from oven and allow to cool on pan for a few minutes. Build your burger!
Notes
This recipe can easily be doubled if you need more and patties freeze well.