Lentil & Sweet Potato Burgers, surrounded by a bed of greens! This dish is so rich in fibre and magnesium – two ingredients I encourage everyone to consume plenty of 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!



100g cooked lentils (add ½ tsp cumin powder to cooking water)

50g 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 tsp paprika

½ tsp ground cumin

1 tsp salt

2 tsp extra virgin olive oil

35g sunflower seeds

A good grind of black pepper to taste

A pinch of salt

4 cups mixed greens such as asparagus, courgette, broccoli, bok choy

Juice of one lemon and 3 tbsp olive oil combined



  1. Heat a large skillet over a medium heat with 1 tsp oil.
  2. When oil is hot, add garlic and onion and sauté for about 2 minutes.
  3. Add the grated carrot and cook until soft.
  4. 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.
  5. Let the mixture rest for a few minutes, before shaping into four round burgers.
  6. Steam the mixed greens.
  7. Heat a nonstick skillet on a medium heat for about a minute.
  8. Add 1 tsp of olive oil.
  9. Add the burger and cook for about 5 minutes on each side, flipping and repeating until browned.
  10. Drain your steamed vegetables and serve on a warm plate.
  11. Drizzle with lemon and olive oil, and top with your burgers.

Recipe: Nutritional Therapist, Angelique Panagos