After months of hiatus and a crazed schedule I’m back at it! The time was well spent getting both a SUP yoga and 200 RYT yoga certification, however I’ve missed my favorite hobby of all, cooking! I love creating new and healthy recipes. We are all rushed for time and the last thing we have time to do is think of meals, let alone prep them. I always try to come up with ideas that I can make quickly and save for meals throughout the week. I decided to start with a meatless dish since that’s what I primarily eat. I needed something high protein, gluten-free and easy to make and heat up for later meals. I think I found a winner! These sweet potato lentil burgers are awesome! Albeit not extremely dense, they are delicious! I’ve been eating them on my salads and they give me all the macronutrients I need in my meal.
Ingredients: (makes approx 8 patties)
1 sweet potato (chopped into 1/2 chunks)
1 cup of green dry lentils (should be rinsed)
1/4 cup of chopped onion
2-3 cups of water
1/2 low sodium vegetable bullion cube
1 tsp curry powder
1 tsp Himalayan pink salt
1 tsp pepper
1 chopped garlic clove + 1 tsp of garlic salt or 2 garlic cloves if you like garlic
1 tsp paprika
1 tbsp coconut oil
1/2 cup coconut water (optional)
1/3 cup quinoa flour
2 tbsp saffron oil (high heat oil, however olive or coconut oil works as well)
Bring lentils to boil with water, bullion and coconut oil and cover and simmer 25-30 min till soft. Drain and add to bowl. Bring sweet potatoes to a boil until soft. Takes approx 10 minutes. Add sweet potatoes to lentils along with the onion and all spices. Begin mixing with electric mixer or put into food processor. Add coconut milk(approx 1/2 cup) until mixture moistens but is still sticking and dense. Mixture should look something like the picture below.
To ensure these are dense enough to saute’ in a pan you will want to add flour. I used gluten-free quinoa flour. Now you are ready to make patties! Form into whatever size you want, however this mixture made 8 patties for me which will last a while! Once you have prepped into patties coat in quinoa flour again to ensure they stay patties when placed into the pan. Saute’ both sides evenly until browned or blackened if you prefer. The patties will still be soft but should be fine to place in a cooling spot. Let them set for at least 5-10 minutes to cool down and harden.
Now you are ready to enjoy! I served this with a leafy salad topped with my favorite condiment, lentil humus!