Ingredients: 1 small sweet potato 6 tablespoons olive oil, divided Kosher salt, freshly ground pepper mushrooms  (either 1 Portobello, or half a box of crimini), optional ½ small zucchini 1 small onion finely chopped ¼ teaspoon crushed red pepper flakes 1 cup cooked quinoa (from about ½ uncooked) ¾ cup dried breadcrumbs 1½ teaspoons fresh lemon juice 4 English muffins, split, toasted Or bread of your choice Guacamole, tomatoes, fresh onions and sprouts (for serving; optional) Directions: Preheat oven to 350°. Lightly prick the sweet potato all over with a fork; rub with 1 Tbsp. oil, then season with salt and pepper. Roast directly on oven rack until tender, 30–45 minutes. Let cool. Remove and discard skin; mash flesh with a fork. Set aside. Remove stem from mushrooms, just use the caps. Pulse cap in a food processor until finely chopped. Coarsely grate zucchini on the large holes of…