Preheat oven to 400°F and line a baking sheet with parchment.

Toss peeled, cubed sweet potatoes with olive oil, salt, and pepper. Spread in a single layer and roast for 20 minutes until tender and lightly golden.

In a saucepan, simmer brown lentils in water for about 15 minutes until just soft. Drain any excess liquid.

Warm a splash of olive oil in a skillet over medium heat. Cook chopped onion and garlic for 3–4 minutes until fragrant and translucent.

In a large bowl, mash roasted sweet potatoes and cooked lentils lightly. Stir in sautéed aromatics, oats, cumin, paprika, salt, and pepper until mixture holds together.

Wet your hands, then divide the mixture into six even portions. Press each portion into a firm patty, about ¾ inch thick, and let chill 10 minutes.

Heat oil in a nonstick skillet over medium heat. Fry patties for 4–5 minutes per side until golden brown and crisp, gently flipping once.

Place each patty on toasted buns, then layer with fresh greens, sliced avocado, and your favorite sauce.