Not only are portobello mushrooms a great gluten-free alternative to bread buns but they are also high in fibre, protein, and B vitamins.
Serves: 2 | Cook Time: 30 mins | Calories: 506 | Type: Vegan + Gluten-Free | Macros P: 16g / C: 70g / F: 20g
- 120g black beluga lentils (drained)
- 300g sweet potato
- 2 portobello mushrooms
- 2 garlic cloves
- 4 spring onions
- 1 avocado
- 1 tsp smoked paprika
- 2 tbsp coconut flour
- 1 lemon
- 40g rocket
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Preheat the oven to 200C / gas mark 6, and boil a kettle.
- Peel and chop the sweet potato into 1cm pieces. Place in a saucepan and cover with boiling water and add a pinch of sea salt. Simmer for 10 mins until softened.
- Meanwhile, finely chop the garlic and remove the stalk from the portobello mushrooms. Place the mushrooms on a baking tray and sprinkle over the garlic, a pinch of sea salt and drizzle over 1/2 tbsp oil. Place in the oven for 10-15 mins.
- Finely slice the spring onions. Peel and de-stone the avocado and slice thinly.
- Drain and mash the sweet potato. Drain the black beluga lentils and mix with the sweet potato, the spring onion and the smoked paprika. Season with sea salt and black pepper. Form the mixture into 4 burgers and dust in the coconut flour.
- Heat a frying pan with 1/2 tbsp oil and fry the sweet potato and lentil burgers for 3-4 mins each side until golden brown.
- To serve, place the sweet potato and lentil burgers on two warm plates and layer over the sliced avocado. Serve alongside the baked portobello mushroom and the rocket. Drizzle over the juice from the lemon.