These sweet potato and lentil cakes with creamy lemon-avocado sauce are hearty, wholesome, and satisfying while staying light and nutritious.
Packed with plant-based protein, fiber, and healthy fats, they deliver long-lasting energy without excess calories.
The combination of tender sweet potatoes, protein-rich lentils, and nutty seeds makes them naturally gluten-free and vegan.
Perfect for meal prep, weeknight dinners, or a nourishing lunch, they’re crisp on the outside, soft inside, and paired with a zesty sauce that brightens every bite.
Spiced Sweet Potato & Lentil Cakes
Equipment
- 1 steamer basket or pot with lid (for sweet potatoes)
- 1 medium saucepan (for lentils)
- 1 Food Processor
- 1 large mixing bowl
- 1 Baking Sheet
- 1 Parchment paper or silicone baking mat
- 1 spatula (for flipping patties)
Ingredients
- 3 cups sweet potatoes peeled and cubed (about 2 medium)
- 1 cup split red lentils rinsed well
- 2 cups water
- 1 cup rolled oats divided
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¾ –1 teaspoon sea salt to taste
- ⅛ teaspoon cayenne pepper
- Freshly ground black pepper to taste
- 1 cup kale finely chopped (dino/lacinato variety preferred)
- ½ cup pumpkin seeds pepitas, shelled
- ¼ cup hemp seeds
- ¼ cup fresh cilantro leaves chopped
- 2 tablespoons fresh chives chopped
- 1 batch Lemony Avocado Sauce for serving
Instructions
- Prepare Sweet Potatoes: Place the peeled and cubed sweet potatoes into a steamer basket over a pot of gently simmering water. Cover with a lid and allow them to steam for 25–35 minutes, or until a fork slides through effortlessly. The potatoes should be tender but not mushy. Once cooked, remove them carefully and set aside to cool slightly so they are safe to handle and won’t release excess moisture when combined with other ingredients.
- Cook Lentils: While the sweet potatoes are steaming, rinse the red lentils thoroughly in cold water until the water runs clear. Transfer them to a medium saucepan and add 2 cups of fresh water. Bring the mixture to a rolling boil over medium-high heat. Reduce to a gentle simmer and cook uncovered for 20–25 minutes, checking occasionally. Add more water if necessary to keep lentils just submerged. The lentils should be soft and tender but not mushy or waterlogged. Once done, drain any excess water and set aside to cool slightly.
- Preheat Oven: Set your oven to 400°F (200°C) to preheat. Line a large baking sheet with parchment paper or a silicone baking mat. This ensures that the cakes will not stick and will develop a crisp exterior.
- Blend Base Ingredients: In a food processor, combine the steamed sweet potatoes, cooked red lentils, half of the rolled oats (½ cup), minced garlic, lemon juice, olive oil, smoked paprika, cumin, cayenne pepper, sea salt, and freshly ground black pepper. Pulse 10–15 times, stopping occasionally to scrape down the sides, until the mixture is chunky but fully incorporated. Avoid over-blending; you want some texture so the patties hold together without turning into a puree.
- Combine Additional Ingredients: Transfer the blended sweet potato and lentil mixture to a large mixing bowl. Add the remaining ½ cup rolled oats, chopped kale, pumpkin seeds, hemp seeds, chopped cilantro, and chives. Gently fold all the ingredients together using a spatula or spoon, taking care not to crush the mixture. This step ensures even distribution of greens, seeds, and herbs for maximum flavor and texture.
- Form Patties: With slightly damp or lightly oiled hands, take portions of the mixture and shape them into 12 patties, each about 3 inches in diameter. If the mixture feels too sticky, a light spray of cooking oil on your hands will help. Arrange the patties evenly on the prepared baking sheet, leaving a small gap between each to allow for airflow and even baking.
- Bake Patties: Place the baking sheet in the preheated oven and bake the patties for 25–30 minutes. At the halfway mark (around 15 minutes), carefully flip each patty to ensure both sides turn golden and crisp. Keep an eye on them toward the end; the exterior should be lightly golden while the interior remains tender and moist.
- Cool Slightly: Once baked, remove the patties from the oven and allow them to cool for 5–10 minutes. Cooling slightly helps the patties firm up and prevents them from falling apart when served.
- Prepare Lemony Avocado Sauce: Creamy and Bright: While the patties are baking, prepare the accompanying avocado sauce if not done already. Blend ripe avocado with fresh lemon juice, a touch of olive oil, and a pinch of salt and pepper until smooth and creamy. Adjust lemon or seasoning to taste. The sauce should be tangy, silky, and slightly thick for perfect dipping or drizzling.
- Serve and Enjoy: Place the warm patties on a serving platter and drizzle with or serve alongside the lemony avocado sauce. These cakes are versatile and can be enjoyed on their own, over a bed of leafy greens, in a pita or sandwich, or as burger patties topped with fresh veggies and sauce. Garnish with additional herbs or seeds if desired.
Notes
- The mixture for these patties is naturally wet due to the moisture in sweet potatoes and lentils. Using slightly damp hands or lightly oiled hands will make shaping easier.
- Rolling or pressing the patties gently ensures they hold together while baking without being too dense.
- Red lentils cook faster than other lentils, so avoid overcooking them to maintain texture.
- Kale can be swapped with spinach, Swiss chard, or finely chopped broccoli stems for variety.
- The patties can be made in advance and stored in the refrigerator for easy meal prep.
- Toasting the pumpkin seeds lightly before adding them can enhance their nutty flavor and crunch.
- Feel free to adjust spices and herbs according to taste; smoked paprika and cumin add warmth, while cayenne gives a subtle kick.
Chef’s Secrets: Maximize Flavor And Texture
The secret to perfectly balanced sweet potato and lentil cakes lies in layering textures and flavors.
Start by lightly steaming sweet potatoes instead of boiling; this retains their natural sweetness and prevents excess water from making the mixture too soft.
Slightly pulse the base mixture instead of pureeing, leaving some chunks for bite and texture.
Adding seeds like pumpkin and hemp introduces crunch and healthy fats, while fresh herbs such as cilantro and chives brighten the overall flavor.
Baking rather than frying ensures a crisp exterior without adding unnecessary oil.
For an extra touch, lightly toast seeds and spices before mixing—they release oils and intensify flavors.
Serving Suggestions: Enjoy Cakes Your Way
These cakes are versatile and can be enjoyed in numerous ways.
Serve them hot with the lemony avocado sauce as a light entrée or snack.
For a hearty lunch, place them over a bed of leafy greens, quinoa, or brown rice.
They also make excellent plant-based burgers—simply place a patty in a whole-grain bun with additional veggies and a dollop of sauce.
For meal prep, pair them with roasted vegetables, or slice them for salads.
Garnishing with extra seeds, fresh herbs, or a sprinkle of smoked paprika adds visual appeal and enhances the flavors.
Storage Tips: Keep Patties Fresh Longer
Store cooled patties in an airtight container in the refrigerator for up to 4–5 days.
To reheat, use an oven or air fryer for 5–10 minutes at 350°F (175°C) to restore crispiness.
Avoid microwaving if possible, as it can make them soft and soggy.
For longer storage, freeze the baked patties in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months.
Reheat from frozen in the oven at 375°F (190°C) for 15–20 minutes, flipping halfway, until warmed through and lightly crisped.
Frequently Asked Questions
1. Can I make these patties gluten-free?
Yes! This recipe is naturally gluten-free because it uses oats instead of breadcrumbs.
Make sure to use certified gluten-free rolled oats if you have a gluten sensitivity.
2. Can I substitute the sweet potatoes with another vegetable?
Absolutely. Pumpkin, butternut squash, or even cooked carrots can work as a substitute.
Keep in mind that moisture levels may vary, so adjust oats accordingly to hold the mixture together.
3. Can I prepare the mixture ahead of time?
Yes, you can assemble the patty mixture a few hours in advance and refrigerate it.
Just shape and bake right before serving to maintain the best texture.
4. Can I cook these patties on the stovetop instead of baking?
Yes, lightly oil a non-stick skillet over medium heat and cook each patty for 4–5 minutes per side until golden.
Baking is preferred for even crisping without extra oil, but stovetop cooking works well for smaller batches.
5. How do I store leftover avocado sauce?
Keep the sauce in an airtight container in the refrigerator for 2–3 days.
To prevent browning, add a little extra lemon juice and cover tightly. Stir before serving to restore creaminess.
