In a pot set over medium to high heat, add in the sweet potatoes, quinoa and vegetable broth.
Cover and allow to come to a boil.
Lower the heat to low and cook for 20 to 25 minutes or until soft.
In a bowl, add in the powdered cumin, smoked paprika, powdered garlic, cayenne pepper, dash of salt and black pepper.
Stir well to mx.
In a blender, add in the gluten free oats.
Pulse on the highest setting until coarse.
Transfer the sweet potato mix into a bowl with the black beans.
Add in the oat flour, chopped onion, chopped cilantro and cumin mix.
Stir well to mix.
Divide the mix into 6 patties that are 1 inch in thickness.
In a skillet set over medium heat, add in the olive oil.
Add in the burger patties.
Cook for 4 to 5 minutes on each side or until cooked to your desired doneness.
Transfer immediately onto the hamburger buns.
Top off with the avocado slices, tomato slices and onion slices.