Spiced Black Lentil Burgers with Sun-Dried Tomato Sauce

These easy, kid-friendly burgers can be spiced any way you like – feel free to substitute different fresh herbs and spices as you wish. Black lentils are sometimes sold as beluga lentils, or use French green lentils in their place if you cannot find them. Leftover burgers are easily re-heated for a quick meal.

Prep time: 55m | Serves 6–8

Ingredients:

¾ cup black lentils
¾ cup rolled oats
½ onion, roughly chopped
1 egg (for vegan version, use 1 Tablespoon ground flax mixed with 2 Tablespoons water)
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 handful cilantro, chopped
½ teaspoon salt
Neutral cooking oil (for brushing)

For sauce:
½ cup sun-dried tomatoes, soaked in hot water until soft and drained
½ cup canned tomatoes or blanched/peeled fresh tomatoes (when in season)
1 clove garlic, peeled and quartered
A few sprigs of fresh oregano (remove leaves from stem) or a couple leaves of basil
2 teaspoons olive oil
1–2 pinches salt

Preparation:

Pre-heat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone baking pad.

Place lentils in a medium pot and add water to just cover them. Bring to a boil over high heat, then reduce heat, cover the pot and simmer lentils for 15–17 minutes. They should be cooked through but not mushy. Drain lentils in a fine mesh strainer and rinse with cool water. Let lentils cool slightly before proceeding. 

While lentils cool, prepare the sauce: Place sun-dried and regular tomatoes in a food processor, along with garlic and oregano/basil leaves. Process until sun-dried tomatoes are chopped well. Add in the olive oil and salt and pulse a few times to incorporate. Taste sauce and adjust flavors as you like. Transfer sauce to a bowl for serving.

Place oats in a food processor and process them until they resemble a coarse flour. Transfer the oat flour to a large mixing bowl. Place the onion and lentils in the food processor and use the pulse function a few times until onion is chopped and lentils start to break down (do not overprocess – mixture should not become a paste). Transfer lentils to the same bowl as the oats, and add in the egg, spices, cilantro and salt. Use a wooden spoon or silicon spatula to stir the burger mixture well. Taste and adjust any seasonings as you wish.

Divide the mixture into 6–8 even portions, then use your hands to shape them into uniform patties. Lightly brush both sides of each burger with oil and place on the prepared baking sheet. Bake burgers for 25 minutes, flipping halfway through cooking. Serve immediately, accompanied by the prepared sun-dried tomato sauce.

Spiced Cauliflower

To balance the predominant kapha (water + earth element) energy of spring, it's a great idea to skip heavy things like eggs and oatmeal for breakfast and start your day with something lighter. I love having this warming cauliflower for breakfast, either on its own or as the base for a healthy breakfast bowl, along with greens and other seasonal veggies. It's great at other times of day as well and makes a great plant-based taco filling too!

Prep time: 20m | Serves 4

Ingredients:

1 medium head cauliflower (approximately 1½ pounds)
1½ teaspoons ground cumin
1 teaspoon red chile powder
½ teaspoon ground coriander
1–2 pinches ground cayenne pepper (optional)
½ teaspoon salt
2 teaspoons olive oil
½ red onion, finely diced

Preparation:

Cut cauliflower into small florets. Process florets in a food processor fitted with an S-blade, pulsing until the cauliflower roughly resembles rice and being careful not to overprocess or you will end up with cauliflower paste. (Depending on the size of your machine, you may need to do this in batches. Do not fill the food processor bowl more than about halfway, or cauliflower will not process evenly.) Place processed cauliflower in a large mixing bowl, and add all spiced and salt. Stir the cauliflower well until it is well-coated with spices.

Heat oil in a large skillet over medium heat and add onion. Sauté onion for about 5 minutes, or until it begin to soften and turn translucent. Stir in the cauliflower and cook for about 10 minutes, stirring often. When cauliflower is soft and heated through, taste and adjust salt if desired and then serve immediately.

Breakfast Fuel: Avocado Sweet Potatoes

I get questions all the time from people looking for breakfast options that are a) filling, b) fast and c) healthy (i.e., not loaded with sugar or other ingredients that produce a mid-morning crash). I'm sharing with you one of my favorite breakfasts, that in addition to hitting all these marks also tastes delicious. From an Ayurvedic perspective, it's particularly nourishing this time of year, as the earthy sweet potatoes and fat-rich avocado provide grounding qualities to counteract the predominant vata (air element) energies of the season.

This is a recipe that is very loose, so I encourage you to play with it and make it your own by trying out different toppings and accompaniments. One tip is to use smaller, more narrow sweet potatoes as they will require less cooking time. I like to get my potatoes baking soon after I wake up, and then proceed with my morning meditation and other morning rituals so that the potatoes are ready when I need them.

Ingredients:

2–3 smaller sweet potatoes (I prefer to use the Japanese variety)
1/2 large avocado or 1 small avocado
Juice of 1/4 lemon or lime
Smoked paprika (or other seasoning of your choice)
Salt
Optional garnishes: white or black sesame seeds, hemp seeds, sunflower seeds, chopped cilantro, parsley or other herbs...or anything else you like!

Preparation:

Wash sweet potatoes and gently pierce each one with a fork in a couple places. Bake sweet potatoes in a 400 degree oven for 25–35 minutes, or until fully cooked through.

While the sweet potatoes cook, use a fork to mash together the avocado with the citrus juice and a sprinkle of smoked paprika in a small bowl, and season to taste with a couple pinches of salt.

When the sweet potatoes are ready, place them on a plate and slit them lengthwise with a knife. Fill each potato with some of the mashed avocado and then sprinkle with the toppings you like. Enjoy immediately!

Mashed Cilantro Lime Sweet Potatoes

During my recovery from an accident this summer, this dish was a staple in my diet when I could only eat soft foods. Sweet potatoes are grounding, and help pacify vata. Cilantro, lime and coconut milk add a cooling touch. This side dish is well-suited for the autumn season in places with a warmer climate, like here in L.A. where I live.

Prep time: 30m | Serves 4

3 large sweet potatoes (about 2¼ pounds), peeled and chopped
3/4 cup full-fat coconut milk
2 Tablespoons lime juice
1 large handful cilantro, leaves and upper stems chopped
Salt

Place chopped sweet potatoes and 1 teaspoon of salt in a large pot and cover with water by about 1 inch. Bring to a boil over high heat. Cover the pot, reduce heat to medium-low and cook sweet potatoes for about 12–15 minutes, or until they are tender.

Drain the sweet potatoes and return them to the same pot. Add the coconut milk and lime juice and use a potato masher to mash the sweet potatoes to your desired texture. For a fluffier consistency, use a large whisk to beat some air into the sweet potatoes once all large lumps have been mashed out.

Gently stir in most of the cilantro (reserving some for garnish) and 1/2 teaspoon salt. Adjust seasoning to taste and then serve immediately, garnished with reserved cilantro.