Black beluga lentils are a wonderful lentil which keep their shape when cooked - we love the combination of sweet potato, nutty lentils and creamy avocado in these vegan burgers.

Serves: 2 | Cook Time: 30 mins | Calories: 510 | Type: Vegan + Gluten-Free


  • 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
  • 60g 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.


  1. Preheat the oven to 180C / gas mark 4, and boil a kettle.
  2. 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.
  3. Meanwhile, finely chop the garlic and remove the stalk from the portobello mushroom. Place the mushroom 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.
  4. Finely slice the spring onions. Peel and de-stone the avocado and slice thinly.
  5. Drain and mash the sweet potato. Drain the pre-cooked black beluga lentils and mix with the sweet potato, the spring onion and smoked paprika. Season with sea salt and black pepper. Form the mixture into 4 burgers and dust in the coconut flour.
  6. 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.
  7. To serve, place the sweet potato and lentil burgers on a plate and layer over the sliced avocado. Serve alongside the baked portobello mushroom and the rocket. Drizzle over the juice from the lemon.