Cook quinoa as desired and set aside when complete. Preheat oven to 425 degrees F.

Slice sweet potatoes into 1/2 inch thick rounds. Lay the slices on a baking sheet, salt and pepper both sides, then place into the oven.

Bake 20 minutes, flip, then bake an additional 10-15 minutes until tender but not mushy. Carefully remove from the oven and place slices on a cooling rack so they don't get soggy.

Place a large skillet over medium heat. When the pan is hot enough to sizzle water, add walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Remove walnuts from the pan and set aside to cool.

Cut the red onion in half. Slice one half into thin rings and set aside for using as a topping. Dice the other half.

Using the now empty large skillet over medium heat, add the diced onion. Season with salt and pepper to taste and saute for 4-5 minutes, until onion is fragrant, soft, and translucent. Remove from heat and set aside.

In a high powered blender (or food processor), add the toasted walnuts, chili powder, cumin powder, paprika, and 1/2 tsp of both salt and pepper. Blend until it forms a fine meal.

Add the sauteed onion, dates, and tamari. Blend until combined. Turn off the blender/food processor.

Mix in the black beans and cooked quinoa with a wooden spoon. Make sure to mash some of the black beans while stirring. Taste and adjust seasoning as needed.

Form the burgers. 1/4 cup of the mix at a time, place into a plastic wrap, ball it up, and squish to form a patty. Unwrap the patty and continue.

Heat up the same large skillet used earlier over medium heat. Place burgers into the pan, being sure not to crowd them. Cook 3-4 minutes per side, flipping gently.

To serve, place down 1 sweet potato slice, mayo, greens, patty, tomato, onion, microgreens, mustard, and top with sweet potato slice.