2 cups peeled, cooked and mashed sweet potatoes
1/4 cup uncooked quinoa
3/4 cup water
2 tablespoons Earth Balance Natural Buttery Spread or another vegan butter substitute
2 tablespoons maple syrup
1/8 teaspoon cayenne pepper
1/2 cup dry roasted pecans, chopped
1 cup chopped kale
1/2 teaspoon sea salt (plus a sprinkle for the onion topping)
1 Vidalia onion
sprinkle of fresh ground black pepper
4 buns of your choice

If your pecans aren’t already dry roasted, you can roast them easily by spreading them out on a baking sheet and baking for 5 minutes at 350 degrees.