For the Patties:

• 2 medium sweet potatoes, peeled and cubed

• ¾ cup red lentils, rinsed

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• ½ cup chopped fresh cilantro

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp sea salt (or to taste)

• ½ tsp black pepper

• ½ cup gluten-free breadcrumbs (or regular if preferred)

• 2 tbsp olive oil (for pan frying)

For the Creamy Avocado Cilantro Sauce:

• 1 ripe avocado

• ¼ cup plain Greek yogurt (or coconut yogurt for dairy-free)

• 1 tbsp lime juice

• ¼ cup fresh cilantro leaves

• 1 small garlic clove

• Salt to taste

• Splash of water to thin, if needed

For the Fresh Pico de Gallo:

• 1 large ripe tomato, finely diced

• ¼ cup red onion, finely diced

• 2 tbsp chopped cilantro

• ½ jalapeño, finely minced (optional)

• Juice of ½ lime

• Salt to taste