| 16 | 55 | 265 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 35 min | 8 |
| 2 cup | Red lentils, split (dry) |
| 400 gm | Sweet potato (1 medium large) |
| 1 tbsp | Flaxseed meal (ground) |
| 1 tbsp | Sriracha |
| 2 tbsp | Nutritional yeast |
| 1/2 cup | Red onion (chopped) |
| 2 clove(s) | Garlic (chopped) |
| 5 tbsp hulled | Sunflower seeds (raw, unsalted, ground) |
| 1/4 tsp | Chili oil, Dynasty |
| 1 tsp | Garlic powder |
| 1/2 tsp | Paprika, smoked |
| 1 tsp | Sriracha |
| 2 tbsp | Textured vegetable protein (2 tbsp ground*) |
| 1 dash | Himalayan sea salt |
| 1/4 tsp | Cumin |
| 1 tsp | Turmeric, powder |
Preheat oven to 350
Boil sweet potatoes and lentils until cooked.
Blend in processor with other ingredients.
Line a baking sheet with parchment paper.
Create 8 patties (roughly 100 grams each) and spread out on tray.
Bake for 15-20 min on middle rack and then flip.
Bake for another 10-15 minutes. Remove from oven and let sit 5 minutes before serving or let cool completely and pack in fridge or freezer for future use.
This can be used as a burger as a main or enjoyed covered in salsa, hummus, guac, etc. in lieu of toast.
| Meat Alternative | 1.2 |
| Vegetables | 2.1 |
