Peel and cube 1 large sweet potato into bite-sized pieces. Heat ½ tablespoon of olive oil in a skillet over medium heat. Add sweet potato cubes with a pinch of salt and Cajun spice mix. Sauté for 10-12 minutes until browned and tender.

Transfer sweet potatoes to a blender. Add 1 cup of drained chickpeas, 1 finely grated garlic clove, 2 chopped scallions, a handful of cilantro, and 2 tablespoons of tomato puree. Optionally add 1 tablespoon of miso paste and dash of cayenne pepper. Pulse mixture until it holds together.

Shape the mixture into four patties about ½ inch thick. Refrigerate for 10 minutes to firm them up.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the burgers and cook for 2-3 minutes on each side until golden brown and crispy.

Remove from skillet and serve hot on toasted buns or on their own. Top with your choice of avocado slices or coleslaw.