I hate to admit this but recently I’ve been struggling to eat my vegetables. Wearing the baby all day, bouncing him up and down to soothe the crying doesn’t allow me much time (or energy) for meal preparation. This means I eat a lot of cereal, peanut butter and jelly, and quesadillas.
I am often asked how I am able to manage this blog while caring full time for a two year old and newborn. I have three secrets.
One: I can put Eden in a chair with a pile of books and let her read for hours. She loves this.
Two: my AWESOME guest bloggers who have been helping me out since January. I’m freaking out a little at the idea of this coming to an end.
And three: other than the food I make for this blog, I don’t cook. Unless mixing a little Diaya cheese into some cooked pasta noodles counts. It doesn’t.
With the Super Bowl and Valentine’s Day filling up my February posts, it’s been awhile since I’ve had a good, healthy, fresh, home cooked meal. So last week I started working on these Curried Sweet Potato Burgers. I needed to create something that was high in protein, filled with vegetables, and sweet enough that even Eden would love them (she’s been a picky eater recently).
Success! These Curried Sweet Potato Burger are all three and finger-licking good to boot. Serve them in a bun or over a bed of greens for a fantastic healthy meal.
- 1 cup dried yellow or red lentils
- 2 cups water
- 1 1/2 cups cooked sweet potato, mashed
- 1 cup cooked quinoa
- 3-4 cloves of garlic, minced
- 1 small yellow onion, diced
- 1 tbsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne
- salt and pepper to taste
- 2 cups fresh spinach
- 3/4 - 1 cup flour
- 1 tbsp corn starch
- coconut oil for sautéing
- tomato chutney, store bought or homemade
- cilantro aioli, recipe follows
- hamburger buns
- fresh arugula
- 1/2 cup Veganiase
- 2-3 garlic cloves, minced
- 2 tbsp cilantro leaves, minced
Rinse lentils thoroughly and cook in 2 cups of water until very tender, 45-60 minutes. Meanwhile in a microwave or oven, bake sweet potatoes until soft. Once cooled, remove skin and mash.
Saute onions and garlic in 1 tbsp of coconut oil until translucent. Add to cooked lentils along with spices, quinoa, spinach and mashed sweet potatoes. Stir to combine. While stirring add flour and cornstarch until fully incorporated.
Shape into patties and refrigerate for 2-3 hours.
Heat coconut oil over medium heat in a nonstick skillet. Cook patties for about 5 minutes on each side until slightly browned.
Prepare the aioli by mixing together all the ingredients. Top each burger with aioli, chutney and arugula and enjoy!
Help! What are your favorite easy-to-make healthy meals? I’m looking for dishes with lots of protein and lots of vegetables.
You may also like:
My Darling Vegan Newsletter