Spiced Sweet Potato & Lentil Cakes
These baked sweet potato and lentil cakes are a wholesome vegan main dish that’s rich in plant-based protein and fiber. Crisped in the oven and paired with a tangy avocado-lemon sauce, they make a hearty yet light meal. Naturally gluten-free and perfect for meal prep, they can be enjoyed on their own, in wraps, or as burger patties.
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.
