Protein-Packed Lentil and Sweet Potato Patties

Looking for a healthy, satisfying meal that's easy to prepare and packed with wholesome ingredients? These lentil and sweet potato patties are rich in plant-based protein, fiber, and flavor. They're perfect for lunch, dinner, or meal prep, and pair beautifully with fresh vegetables, salads, and homemade dips.

Best of all, they're vegan, naturally gluten-free and easy to customize with your favorite grains and seasonings.

Ingredients

• 2 cups red lentils, soaked in boiling water for about 1 hour
• 2 medium sweet potatoes
• 1 cup quinoa
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• Black pepper, to taste
• Chili pepper, to taste
• 2 tablespoons olive oil
• A handful of fresh parsley, chopped

Optional seasonings:

• Baharat
• Cumin
• Bazaar spice blend

Instructions

1. Cook the Quinoa

Heat a small amount of olive oil in a medium saucepan and sauté the chopped onion until softened and lightly golden.

Rinse the quinoa well and add it to the pot. Season with a little salt and drizzle with olive oil. Stir for a minute, then add 1 cup water. Cover and cook over low heat for 15 to 20 minutes, or until the water has been absorbed and the quinoa is tender. Set aside to cool slightly.

2. Prepare the Lentils

Drain and rinse the lentils that have been soaking in boiling water. Place them in a large mixing bowl.

3. Make the Patty Mixture

Cook the sweet potatoes until fork-tender, then mash them well. Add the mashed sweet potatoes to the bowl with the lentils.

Add the cooked quinoa, garlic, parsley, and seasonings. Mix everything thoroughly until well combined. Taste and adjust the seasoning as needed.

4. Shape and Bake

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Shape the mixture into patties and arrange them on the prepared baking sheet. Lightly drizzle or brush the tops with olive oil.

Bake for about 10 minutes, or until the patties are firm and lightly golden.

Serving Suggestions

Serve the patties warm with homemade spreads, tahini, hummus, or a large fresh salad. They also make a great addition to lunchboxes and meal-prep menus.

Storage Tips

• Store in an airtight container in the refrigerator for 3 to 4 days.
• Freeze for up to 2 months.
• Reheat in the oven, air fryer, or skillet before serving.

Easy Variations

This recipe is very flexible. If you don't have quinoa on hand, you can substitute another cooked grain such as:

• Brown rice
• Millet
• Buckwheat
• Farro
• Bulgur (if gluten is not a concern)

Each option creates a slightly different texture while keeping the patties hearty and delicious.