Preheat oven to 450 F.

Coat sweet potato slices in olive oil, place in one layer in a baking dish, sprinkle with chili powder, and bake for 10-15 minutes, until crisp-tender.

While baking, combine ground beef, onion, onion powder, and water in a small bowl.

Mix well, form into a ball, and pat into a hamburger, approximately 1/2 inch thick.

Heat 1 tsp olive oil a skillet over medium heat, and cook burger on each side for 3-5 minutes, until well done. While fries bake and burger cooks, arrange spinach, 1 slice tomato, and slice onion on a small plate for a small salad.

In small bowl, whisk honey, whole-grain mustard, yogurt and lemon juice for dressing. Drizzle 1 tablespoon over salad and reserve the rest as dipping sauce for fries.

Check fries in oven and when done, assemble burger in gluten-free bun with 1/8 cup spinach, slice tomato, sliced onion, and organic condiments, as desired, with fries and salad on the side.