Step 1

Preheat the oven to 400 degrees F. Toss the diced sweet potato with 1/2 tbsp of olive oil and sprinkle with a pinch of salt and pepper. Transfer to a baking sheet and roast for 20-25 minutes, or until fork tender. Set aside. Reduce oven temperature to 375 degrees F.

Step 2

Meanwhile, cook the quinoa: Bring water to a boil over high heat. Add the rinsed and drained quinoa and a pinch of salt. Turn down heat to low, cover, and cook until all of the water has been absorbed, 15 minutes. Fluff with a fork and set aside.

Step 3

Warm the remaining tablespoon of oil in a skillet over medium heat. Add onion, garlic, ginger, and a pinch of salt. Cook, stirring occasionally, until browned, about 8 minutes. Add the chili flakes, coriander, red bell pepper, and a small pinch of fine sea salt plus freshly ground black pepper to taste. Cook for 5 more minutes.

Step 4

Grind the almonds in a food processor and transfer into a large bowl.

Step 5

Next, pulse the chickpeas in a food processor until crumbly but not pasty. Transfer into the bowl with the almonds. Add the cooked onions/garlic/peppers, followed by the roasted sweet potato. Lightly mash the sweet potato with the back of a fork.

Step 6

Add the cooked quinoa, flax, oat flour, tamari, lime juice, toasted sesame oil, cilantro, and curry paste to the bowl and stir well to incorporate.

Step 7

Form the mixture into 10-12 patties and place on two baking sheets, lined with parchment paper, if desired.

Step 8

Bake the burgers for 35-40 minutes.

Step 9

While the burgers are in the oven, make the almond butter sauce. Place the almond butter, coconut milk, tamari, lime juice, ginger, maple syrup, and garlic in an upright blender. Blend until smooth and transfer into a glass jar until ready to serve.