Vegan Sweet Potato Lentil Patties With Avocado Sauce
Crispy golden vegan patties made with roasted sweet potatoes and red lentils, served with a creamy avocado-lime sauce. A gluten-free, protein-packed plant-based meal perfect for quick lunches or dinners.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- ¾ cup red lentils, rinsed
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- ½ cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup gluten-free breadcrumbs
- 2 tablespoons olive oil (for frying)
- 1 ripe avocado
- 2 tablespoons vegan yogurt (or non-dairy yogurt)
- 1 tablespoon fresh lime juice
- ½ teaspoon garlic powder
Instructions
- Roast sweet potatoes at 400°F (200°C) for 25-30 minutes until tender
- In a pot, simmer lentils in 2 cups water for 15-20 minutes until very soft
- Mash roasted sweet potatoes in a bowl
- Add cooked lentils, onion, garlic, cilantro, cumin, paprika, salt, pepper, and breadcrumbs to the sweet potatoes
- Mix thoroughly until well combined
- Chill pattie mixture in refrigerator for 20-30 minutes to firm
- Heat olive oil in a skillet over medium heat
- Form mixture into 8-10 patties (1/3 cup each) and flatten slightly
- Pan-fry 3-4 minutes per side until golden brown
- Meanwhile blend avocado, yogurt, lime juice, and garlic powder for sauce
Notes
Chilling is crucial for holding patties together
Lentils will thicken as they cool - stir occasionally
Use brown lentils for firmer texture
Serve with quinoa or greens for a complete meal
Lentils will thicken as they cool - stir occasionally
Use brown lentils for firmer texture
Serve with quinoa or greens for a complete meal
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 400mgFiber: 6gSugar: 2g
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