Add oats and walnuts to food processor. Pulse for 10 seconds until nuts are finely chopped.
Add chickpeas, garlic, salt, pepper, thyme, parsley, egg. Mix 5 to 10 seconds until all ingredients are combined with a few small chunks.
Add brussels sprouts and pepitas. Pulse 4 to 5 times until sprouts are shredded and incorporated.
Form into 4 equal-size patties with wet hands.
Heat a large skillet over medium heat. Spray with cooking spray. Place patties onto the skillet, cook for 5 minutes per side until golden brown.
Add a little bit of the freshly grated cheese to the top of each burger and continue cooking for 1 to 2 minutes until it melts.
While burgers are cooking, cook sweet potatoes.
Peel sweet potato, slice into ¼-inch thick rounds.
Heat a skillet over medium heat. Add coconut oil. Add sweet potatoes, sprinkling each side with salt, pepper and cinnamon. Cook 7 to 10 minutes until potatoes are golden brown.
Plate by putting a few spinach leaves on the bun, top with burger, sweet potato rounds and cranberry sauce.