• Cut sweet potatoes into 1/2-inch wedges.
• Add sweet potatoes, half the Indian Spice Mix and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.)
• Season with pepper and half the garlic salt, then toss to coat.
• Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, finely chop cilantro.
• Add yogurt sauce, 1/8 tsp (1/4 tsp) Indian Spice Mix and half the cilantro to a medium bowl.
• Season with a pinch of garlic salt and pepper, then stir to combine.

• Heat a large non-stick pan over medium heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Pan-fry until cooked through, 4-5 min per side.**

• When Beyond Meat® patties are almost done, halve buns.
• Spread softened butter onto buns.
• Arrange directly on the top rack of the oven, cut-side up.
• Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

• Add spring mix and 2 tbsp (4 tbsp) cilantro yogurt dip to another large bowl, then toss to coat.
• Layer fig spread, Beyond Meat® patties and salad on bottom buns. Close with top buns.
• Divide burgers and sweet potato wedges between plates.
• Serve remaining cilantro yogurt dip alongside.

If you've opted to get Beyond Meat®, skip the instructions to form the patties. Save remaining Indian Spice Mix and remaining cilantro for another use. Cook and plate Beyond Meat® patties the same way the recipe instructs you to cook and plate the pork patties.