Lentil Barley Sweet Potato Cakes with Roasted Garlic Tahini Sauce

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lentil Barley Sweet Potato Cakes with Roasted Garlic Tahini Sauce


Units Scale


  • 3 cups cooked sweet potato flesh, no skin
  • 2 cups of Spiced Lentils & Grains
  • 1/2 cup almond flour
  • 1 egg
  • 2 tablespoons parsley, chopped


  • 34 roasted garlic cloves
  • 1/2 cup tahini
  • 1/3 cup plain greek yogurt
  • 1 tablespoon lemon juice
  • 3 tablespoons honey
  • big pinch of salt and pepper
  • water to thin (start with a 1/4 cup then keep adding a few tablespoons at a time)


  1. Preheat the oven to 375 F
  2. In a large bowl mash together the sweet potato, lentils and grains, flour, eggs, and parsley.
  3. Line a baking tray with parchment, lightly grease with oil, form patties out of the sweet potato mixture, and place on the baking tray.
  4. Bake for 8-10 minutes on each side or until they are golden.
  5. While they are baking, add all the sauce ingredients to a blender and blend until smooth – adding more water if desired for consistency.
  6. Pour the sauce over freshly baked cakes

Pin This

Keep Exploring

Illustration of shells

let's be friends

Have a Question for Caroline?