Start by preheating the oven to 350 degrees F and greasing a baking sheet with coconut oil. Add the cooked sweet potato, cooked quinoa, and rinsed black beans to a food processor or high-speed blender and blend until smooth.
Add the kale, garlic, cumin, coriander, onion powder, olive oil, salt, and pepper. Blend again.
Form the mixture into 4 large burger patties and bake for 15 minutes. Flip and then bake for an additional 15 minutes or until the burgers start to get crispy.
Allow to cool before removing from the baking sheet and serve with lettuce leaves or a gluten-free bun if desired.