Sweet Potato Lentil Burgers, this dish is so rich in two of the most important nutrients; magnesium and fibre. We encourage everyone to consume plenty of these two ingredients daily. Fibre helps us stay regular and keeps our blood sugar and hormone levels in check, while magnesium is Mother Nature’s relaxant – keeping us calm in this often stressful world!
- 100 gm. cooked lentils (add ½ tablespoon cumin powder to cooking water).
- 50 gm. cooked quinoa.
- 1 small sweet potato, steamed and lightly mashed
- 1 medium red onion, finely chopped
- 2 medium carrots, grated
- 1 large garlic clove, crushed
- ½ tablespoon paprika
- ½ tablespoon ground cumin
- 1 tablespoon salt
- 2 tablespoon extra-virgin olive oil
- 35g sunflower seeds
- A good grind of black pepperto taste
- A pinch of cayenne pepper
- 4 cups mixed greens such as asparagus, courgette, broccoli, bok choy
- Juice of one lemon and 3 tablespoon olive oil combined
- Heat a large skillet over a medium heat with 1 tablespoon oil.
- When the oil is hot, add garlic and onion and sauté for about 2 minutes.
- Add the grated carrot and cook until soft.
- In a large bowl, stir together the cooked lentils, quinoa, mashed sweet potato, garlic, onion, carrots, sunflower seeds, spices, and salt and pepper. Taste and adjust the seasonings according to your preference.
- Let the mixture rest for a few minutes, before shaping into four round burgers.
- Steam the mixed greens.
- Heat a non-stick skillet on a medium heat for about a minute.
Add 1 tablespoon of olive oil.
- Add the burger and cook for about 5 minutes on each side, flipping and repeating until browned.
- Drain your steamed vegetables and serve on a warm plate.
- Drizzle with lemon and olive oil, and top with your burgers.