Preheat a skillet over medium heat, adding 1-2 tablespoons of olive oil until it shimmers.

In a pot of boiling water, cook cubed sweet potatoes for about 15 minutes or until tender; then drain and mash in a mixing bowl.

Rinse and drain the black beans, adding them to the mashed sweet potato and lightly mashing them.

Stir in the diced red bell pepper, chopped red onion, and fresh cilantro.

Fold in the panko breadcrumbs, egg (or flax egg), cumin, smoked paprika, and garlic powder until just combined.

Divide the mixture into four portions and shape into patties; refrigerate for at least 30 minutes.

Cook the chilled patties in the skillet for about 5-6 minutes per side, until golden brown.

Serve on buns or over greens with avocado slices and sauces of choice.