Aug 20

Sweet Potato & Lentil Cakes with Lemony Avocado Sauce

Sweet Potato and Lentil Cakes with Lemony Avocado Sauce

It seems I have a hankering for lentils lately. Don’t worry, I’m not going to bore you with a list of lentil facts like I did in this post. This time, I think it’s best that we go straight into the description, because it’s a doozy in the most wonderful of ways.

Sweet Potato and Lentil Cakes with Lemony Avocado Sauce

Versatile.

Fresh.

Flavor-packed.

Light.

Protein-rich.

Savory.

Slightly sweet.

Nutty.

And covered in a creamy, lemony avocado sauce. In my books, this fact alone means end of story, game over, I’m making this recipe stat.

Sweet Potato and Lentil Cakes with Lemony Avocado Sauce

To make these blazing-orange veggie cakes (that color is so bright it almost hurts my eyes), you’ll mix together steamed sweet potatoes, cooked red lentils, oats, kale, lemon juice, dried spices, fresh herbs, and just enough seasonings to make the flavors POP. Then, you’ll form all that goodness into patties and bake them in the oven until their exteriors are crisp and just a touch golden. No need to add much more color to these bright beauties.

Sweet Potato and Lentil Cakes with Lemony Avocado Sauce Then, the best part happens. The citrusy, creamy, garlicky deliciousness that is the Lemony Avocado Sauce. Really technical, snazzy name, huh? I thought of that one all on my own.

The avocado sauce is drizzled (or dumped… go on, don’t be shy) on top of the crispy cakes and adds a splash of bright freshness to every bite.

The patties can be served on their own, over a bed of greens, in a pita pocket, or even on a hamburger bun. You can also freeze the cooked cakes and then thaw them as needed for quick, on-the-go meals. Each cake has 8 grams of protein, and I recommend enjoying two per serving, so a whopping 16 grams of plant-based protein in the cakes alone. Not too shabby.

Sweet Potato and Lentil Cakes with Lemony Avocado Sauce

Sweet Potato and Lentil Cakes with Lemony Avocado Sauce

 

Sweet Potato and Lentil Cakes with Lemony Avocado Sauce

Sweet Potato and Lentil Cakes with Lemony Avocado Sauce Sweet Potato and Lentil Cakes with Lemony Avocado Sauce

5.0 from 1 reviews
Sweet Potato & Lentil Cakes with Lemony Avocado Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree, Main
Serves: 12 Patties
Ingredients
  • 3 cups peeled and cubed sweet potatoes (about 2 medium sweet potatoes)
  • 1 cup split red lentils, thoroughly rinsed
  • 2 cups water
  • 1 cup rolled oats, divided
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin powder
  • ¾ to 1 teaspoon sea salt or to taste
  • ⅛ teaspoon cayenne pepper
  • black pepper, to taste
  • 1 cup chopped dino or lacinto kale
  • ½ cup shelled pumpkin seeds (pepitas)
  • ¼ cup shelled hemp seeds
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh chives
  • 1 batch Lemony Avocado Sauce (see recipe below)
Instructions
  1. Steam the sweet potatoes in a steamer or over the stove for 25-35 minutes or until fork-tender. Set aside to cool.
  2. While the potatoes are steaming, add the rinsed lentils and 2 cups water to a medium pan. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes or until tender. Add in water as needed to keep the lentils submerged. Drain off excess water and set aside.
  3. Preheat oven to 400 degrees Fahrenheit.
  4. Add the steamed sweet potatoes, cooked lentils, ½ cup of the rolled oats, garlic, lemon juice, olive oil, paprika, cumin, sea salt, cayenne pepper, and black pepper to a food processor. Pulse 10-15 times or until the mixture is chunky but ingredients are incorporated.
  5. Transfer the mixture to a large mixing bowl. Add in the reserved ½ cup rolled oats, kale, pepitas, hemp seeds, cilantro, and chives. Gently stir to incorporate.
  6. Line a large baking sheet with parchment paper or a silpat.
  7. Form the mixture into 12 3-inch patties. Place each on the baking sheet. Note: the uncooked mixture is very wet and a bit challenging to form into patties, but just be patient and they will come together. You can also try spraying your hands with cooking spray to keep the mixture from sticking.
  8. Bake the patties for 25-30 minutes, being sure to flip them at the 15-minute mark. Your patties will be a light golden color when they're done.
  9. Let them cool completely and serve alongside the Lemony Avocado Sauce.
Notes
These Sweet Potato & Lentil Cakes can be served on their own, over a bed of greens, in a pita pocket, or even on hamburger buns topped with the Lemony Avocado Sauce.
Nutrition Information
Serving size: 2 patties Calories: 329 Fat: 10 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 46 g Sugar: 10 g Fiber: 9 g Protein: 16 g Cholesterol: 0 mg

5.0 from 1 reviews
Lemony Avocado Sauce
 
Prep time
Total time
 
Author:
Recipe type: Sauce
Serves: 4-6
Ingredients
  • 1 avocado
  • ½ cup water
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove
  • ¼ teaspoon sea salt or more, to taste
  • black pepper, to taste
Instructions
  1. Add the flesh of the avocado, water, lemon juice, garlic, salt, and pepper to a high-speed blender. Blend on high for 2-3 minutes or until the sauce is smooth and creamy. Pour in a glass jar and serve alongside the Sweet Potato + Red Lentil Cakes.
Notes
This recipe makes enough to serve alongside 6 Sweet Potato + Red Lentil Cakes. If you're going to be serving all 12 cakes at once, I recommend doubling the recipe.

 

Comments

  1. Ashley, every single one of your recipes look like they’re to-die for. I need to go through your entire blog and make everything, ha ha! :) I love anything with sweet potato. I bet these are delicious, especially with that lemony avocado sauce!

    • Aww! Thanks so much, Meredith! That means a lot to me. Although with ingredients like sweet potatoes and avocado, it’s hard to go wrong :)

  2. These look so delicious and packed with flavor. Can’t wait to try them.

  3. These look absolutely amazing. I am after more plant based protein recipes and these fit the bill :)
    Such tasty flavours!

    • Thanks so much, Lauren! These are definitely a flavorful and efficient way to squeeze more plant-based protein into your diet. I hope you enjoy the recipe :)

  4. You had me at “Lemony Avocado Sauce.” These look delicious! Lately I’ve been obsessed with anything in “patty” form and am always looking for more veggie burgers, croquettes, etc. to add to my life. Can’t wait to try these, and definitely can’t wait to try the avocado sauce as well!

    • Haha! I’m glad I had you at “Lemony Avocado Sauce” too. I agree about loving anything in “patty” form; it’s an easy and versatile way to enjoy such a wide range of flavors and nutrients. I hope you enjoy the recipe and thanks for commenting, Elizabeth!

  5. Yumm these look delicious!
    I was just looking at the nutritional information (thanks for that by the way, so helpful!) and was wondering where the 10 grams of sugar comes from?

    • Thanks, Liana! The 10 grams of sugar come from the natural sugar content in the sweet potatoes. I hope this helps, and let me know if you have any other questions!

  6. Love veggie patties, I like that you add hemp seeds, kale and sunflower seeds! They must have tasted sooo good

    • Thanks for commenting, Azu! Veggie patties are the best, aren’t they?? I love adding seeds and kale, because they add such awesome texture and up the nutritional goodness. I hope you have a chance to try the recipe!

  7. I made these last night and they were delicious!! :) I love how much plant-based protein these patties have! I didn’t have any avocado, so I made a tahini sauce instead. It was good – but I definitely want to try the lemony-avocado sauce too!

    • Hi Tracey! I’m so happy to hear that you enjoyed the recipe! I’m sure the tahini sauce paired well too. Thanks so much for taking the time to comment with your results and feedback; I really appreciate it :)

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