Step 1

In a bowl combine the quinoa, sunflower seeds, mashed cannellini beans, bread crumbs, egg, garlic, chipotle chile powder, salt and pepper. Mix well to moisten the ingredients and then form into 4 or 5 equal burger patties (I made 5). Place on a plate and put in the fridge.

Step 2

Preheat the oven to 375 degrees F.

Step 3

Slice the sweet potatoes into 1/8 inch thick straws or use a mandolin slicer and do the same. Place the straws on a baking sheet and toss them with the melted coconut oil, curry powder, salt and pepper - toss well. Divide the straws between two baking sheets. Bake for 15 minutes, toss, and then bake another 15-20 minutes more or until the edges just begin to crisp.

Step 4

To make the tahini sauce, add the tahini, curry paste, maple syrup, lemon juice and soy sauce to a bowl. Add a few tablespoons of water and mix until smooth and combined, if needed, add more water to thin. Top with sesame seeds.

Step 5

Heat the olive oil in a large skillet over medium heat. Grab the burgers and cook until golden and crisp, about five minutes per side.

Step 6

Once the burgers are finished, remove and place on plate. Next add a drizzle more of olive oil to the skillet and once hot, add the Halloumi slices. Cook for 1-2 minutes per side or until lightly golden. Remove and drain on paper towels.

Step 7

Spread the bottom of each bun with the tahini sauce, top with a burger and fried Halloumi and crispy sweet potatoes. Add the top bun. Serve with more tahini sauce. Enjoy!!