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
- Heat a large skillet over a medium heat with 1 tsp oil.
- When 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 nonstick skillet on a medium heat for about a minute.
- Add 1 tsp 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.
Recipe: Nutritional Therapist, Angelique Panagos