Sweet Potato Lentil Cake With Tahini Slaw

Ingredients

Instructions

Ingredients

Servings:

Sweet Potato Lentil Cake
g	Red Lentils
g	Sweet Potato Purée
tbsp	Hemp Seeds
tbsp	Nutritional Yeast
tsp	Ground Cumin
tsp	Sweet Smoked Paprika Powder
tsp	Garlic Powder
tsp	Lemon Zest
tbsp	Parsley
tbsp	Olive Oil
	Salt & Pepper to taste
Lemon Tahini Sauce
tbsp	Tahini Paste
tsp	Lemon Zest
tbsp	Lemon Juice
	Garlic Clove minced
tsp	Maple Syrup
tsp	Olive Oil
tsp	Dijon Mustard
tbsp	Water
	Salt & Pepper to taste
Slaw
g	Mixed Green Salad
g	Purple Cabbage
	Fresh Herbs (Dill, Mint, Parsley)

Calories

per serving

341

Carbs

Protein

Fat

Instructions

Preparing In The Kitchen

Preheat the oven to 170 ºC and prepare a baking sheet with parchment paper.
Rinse the lentils in a sieve under cold water. Place the lentils in a saucepan and pour the water over them. Bring to the boil over a high heat for ca. 10 minutes. Once boiled, reduce the heat and simmer for 15 minutes. Remove the lentils from the heat and let it cool.
In the meantime, prepare the dressing. In a medium bowl, whisk together the tahini, lemon zest, lemon juice, minced garlic, olive oil, Dijon mustard, maple syrup, salt and pepper.
Add the ice water, spoon after spoon until you get the desired consistency.
Wash the parsley, shake dry, pluck the leaves from the stems and chop.
Once the lentils are cool and dry, add it to a large bowl along with the mashed sweet potato, hemp seeds, nutritional yeast, ground cumin, sweet smoked paprika, garlic, parsley, lemon zest, salt and pepper.
Mix everything into one mass and adjust seasoning if necessary.
Brush the parchment lined baking sheet with olive oil and divide the sweet potato lentil mixture in four equal portions.
Form each portion into a cake and place all patties on the oiled paper.
Bake the cakes for ca. 35 minutes. Carefully flipping them over after 20 minutes.
Once the cakes are browned on the outside and firm, remove them from the oven and let them sit for 5 minutes.
In a separate large bowl, toss the shredded salad, cabbage mix with the lemon tahini dressing to coat. Season with salt and pepper.
Serve the sweet potato lentil cake on a salad slaw bed and drizzle over some additional lemon tahini sauce. Sprinkle with fresh herbs.

Preparing In The Kitchen

Preheat the oven to 170 ºC and prepare a baking sheet with parchment paper.
Rinse the lentils in a sieve under cold water. Place the lentils in a saucepan and pour the water over them. Bring to the boil over a high heat for ca. 10 minutes. Once boiled, reduce the heat and simmer for 15 minutes. Remove the lentils from the heat and let it cool.
In the meantime, prepare the dressing. In a medium bowl, whisk together the tahini, lemon zest, lemon juice, minced garlic, olive oil, Dijon mustard, maple syrup, salt and pepper.
Add the ice water, spoon after spoon until you get the desired consistency.
Wash the parsley, shake dry, pluck the leaves from the stems and chop.
Once the lentils are cool and dry, add it to a large bowl along with the mashed sweet potato, hemp seeds, nutritional yeast, ground cumin, sweet smoked paprika, garlic, parsley, lemon zest, salt and pepper.
Mix everything into one mass and adjust seasoning if necessary.
Brush the parchment lined baking sheet with olive oil and divide the sweet potato lentil mixture in four equal portions.
Form each portion into a cake and place all patties on the oiled paper.
Bake the cakes for ca. 35 minutes. Carefully flipping them over after 20 minutes.
Once the cakes are browned on the outside and firm, remove them from the oven and let them sit for 5 minutes.
In a separate large bowl, toss the shredded salad, cabbage mix with the lemon tahini dressing to coat. Season with salt and pepper.
Serve the sweet potato lentil cake on a salad slaw bed and drizzle over some additional lemon tahini sauce. Sprinkle with fresh herbs.