• Peel and chop the sweet potatoes into 1-2 inch cubes.
  2 cups sweet potato
• Add the chopped potatoes and lentils to the instant pot insert with the water and close the lid, making sure the vent is set to sealing.
  1.5 cup red lentils (dry), 2 cups sweet potato, 2.25 cups water
• Cook for 5 minutes at high pressure. Allow the pressure to naturally release.
• Preheat oven to 375F.
• Remove the lid from the instant pot and mash the sweet potatoes into the lentils.
• Add the ground flax, curry powder, smoked paprika, garam masala, salt and lime juice to the lentil and sweet potato mixture and stir well, making sure all the spices are well combined.
  3 tbsp. ground flax seeds, 1 tbsp. curry powder, 1 tbsp. smoked paprika, 1.5 tsp. garam masala, 1 tsp. sea salt, 1 medium lime, juiced
• Let this mixture sit at least 5 minutes.
• Add parchment or foil to a cookie sheet. Spray with nonstick spray (avocado oil or olive oil spray).
• Using a 1/3 cup measuring cup, scoop out the mixture and place on the parchment paper lined baking sheet (I like to do this 4-5 at a time). Carefully press this down and use your hands to form it into patties. If you allow the mixture to sit on the baking sheet a few minutes before forming the burgers, it's much easier to work with.
• Once the patties have sit out for 2-3 minutes, they are easy to pick up and move around to make more room for the other burgers to be made.
• Once all the patties have been formed, place the burgers in a 375F oven for 15 minutes.
• Pull out of the oven and CAREFULLY flip the burgers over. These will still be quite fragile so be careful!
• Bake for another 10 minutes.
• Take out of oven and allow to cool on the baking sheet for a few minutes before eating. If you are storing these for later, allow to cool to room temperature before placing in a airtight container for up to a week.

Cilantro Tahini Sauce

• Combine all the ingredients in a high speed blender or food processor until smooth.
  3 tbsp. tahini, 1/4 cup cilantro (about 1/2 a bunch), 1 medium lime, juiced, 1 tsp garlic powder, 1/2 tsp sea salt, 3 tbsp. water