Vegan Lentil and Chickpea Burgers with Crispy Sweet Potato Fries

Lindsay and I firmly believe that for every unhealthy meal there is something that’s beyond healthy as an alternative that can mimic the same taste. One staple that we found an extremely healthy alternative for is the typical American burger and fries. We had cooked lentils the other day in a large batch and wanted to use them somehow and we also had chickpeas lying in the cabinet and that was the beginning of this delicious creation. 






What you’ll need (makes a tray of fries and 8 burgers):
1 medium sweet potato
1 can chickpeas
3 cups of lentils
2 packets of weight control brown sugar oatmeal
1 jalapeno
5 garlic cloves
2 carrots
1/2 onion
Garlic salt
Olive oil

Preheat oven to 450. Slice sweet potato into thin strips, place on aluminum coated baking sheet coated with olive oil. Place a small amount of olive oil on top of fries. Coat with paprika and garlic salt. Place in oven for about 15 minutes until they begin to crisp.

Take the 3 cups lentils, 1 can chickpeas, sliced jalapeno, and garlic cloves–puree in a blender until smooth. Transfer to separate dish. Add salt and pepper. Dice carrots and onion. Add to mixture. Add oatmeal — depending on thickness after adding oatmeal, you might need to add some more — since there isn’t any dairy in these burgers it’s the only thing that is used as a binding agent. Once everything is mixed together, form burgers. Place separated onto an aluminum olive oil coated pan, sprinkle some olive oil on top and place in oven. Cooking time might vary but burgers are finished when the outside forms a crust and becomes somewhat golden.

Lindsay and I also chopped mango, coconut, and jalapeno and placed on top of the burgers, which was awesome and just like that, you have a meal that costs less than 10 dollars to make.


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