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Avocado stuffed Lentil Balls with Homemade Hot Sauce and Sweet Potato Wedges

I saw a post the other day for Avocado stuffed meatballs on pinterest and it got me thinking! It sounded tasty, (not the meatball bit) and I’d never thought about stuffing my burgers or veggie balls with anything and as I did have 2 (now very ripe) avocados that needed to be used up, I decided to experiment with my own version of stuffed non-meatballs!

Oh my goodness, these turned out to be incredible, everything just fitted into place and tasted great. The consistency was perfect, it was even better than what I’d imagined it to be like in my head when I was cooking it. It might be my new favourite dish. The hot sauce lives up to it’s name, it is fiery hot. You know when a sauce is going to give you a hefty kick when you’re cooking it and you can somehow taste the chili at the back of your throat without even trying it! That’s a hot sauce!

I need to bake something this afternoon but am torn between cake or cookies, I think I might go for cookies as I haven’t made any this week, so yes, I think that’s what I’ll do. Cookies it is, I’ve got loads of nuts to choose from. I did like the biscuity base of the fig roll slices I made earlier this weeek and had an idea to make something along those lines, I’m just thinking/typing out loud now aren’t I? I’m off now to investigate the pantry.

Avocado stuffed Lentil Balls  bsm

Avocado stuffed Lentil Balls with Homemade Hot Sauce and Sweet Potato Wedges (vegan & gluten free option)
MyInspiration Feel The Difference Range
Makes 6 Lentil Balls (serves 2) – ready in roughly 45 minutes.

Lentil Balls

  • 1 can lentils (2 cups)
  • 4 sun dried tomatoes
  • ½ onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tbsp oregano
  • ½ tsp cumin
  • ½ tbsp chili flakes
  • 2 tbsp tomato paste
  • 1 ½ tbsp ground flax (linseed) mixed with 5 tbsp water (x2 egg replacer)
  • 1 cup home made breadcrumbs (I used rye bread but for Gluten Free, use your favourite GF bread)
  • ½ cup polenta (plus another ¼ cup extra polenta to roll the lentil balls in before baking)
  • ½ a small avocado cut into 6 cubes

Hot Sauce

  • ½ onion finely chopped
  • 2 garlic cloves finely chopped
  • 2 green chillis finely chopped
  • ½ tsp Cayenne pepper
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 1 tbsp Red Wine Vinegar
  • 2 tbsp Tomato paste
  • ½ cup Water
  • ½ tbsp soy sauce

Sweet Potato Wedges

  • 2 sweet potatoes
  • 1 tbsp olive oil
  • Large Pinch of Thyme 
  • Black pepper to season


  1. First off, get the potato wedges ready. Preheat oven to 180 degrees celcius (356 degrees Fahrenheit). Peel and chop your potatoes, add to a pan of boiling water and cook for 5 minutes, drain, drizzle over the olive oil, thyme and black pepper, transfer to a baking tray, pop in the oven for 35 minutes, giving them a shake occasionally and turning them half way through.
  2. Now for the lentil balls – Heat 2 tbsp water in a deep sauté pan over a mediun heat and cook the onion, garlic and sun dried tomatoes, now mix in the tomato paste, oregano, cumin and chili flakes, mix everything together then turn off the heat. Transfer this to a food processor (or just use a stick blender) pulse until a nice smooth paste forms.
  3. In a large mixing bowl, combine the lentils and the paste from step 2 and stir together so the lentils are well coated, now add in the breadcrumbs, polenta and flax mixture and really mix thoroughly.
  4. Now get in there with your hands (make sure they’re clean!) grab a palmful of the mixture and squeeze to compact it together, using your thumb make a small indentation in the ball, then take a chunk of avocado and pop it in the middle and grab another 1 tbsp worth of the mixture to pop over the top and again give it a good squeeze to close the lentil ball up, roll this in a small bowl of polenta and place on a baking tray lined with parchment, repeat this process with the remaining mixture, I got 6 good sized lentil balls from this. Pop in the oven and bake for 20 minutes, turning half way through.
  5. While everything else is in the oven you can make the hot sauce. Add 1 tbsp water to a small saucepan over a medium heat and add the onion, garlic and chili and cook for 2 minutes before adding in the remaining ingredients, turn the heat down to low and just simmer for 5 minutes. Take a stick blender and blitz the sauce until it’s nice and smooth. Give it a quick taste here (careful, this is HOT!!) decide if you want to add a little more soy or maybe a squeeze of lime juice and you are finished!

I had some left over avocado, so thought it would look nice as a bed for my lentils balls, so I just mashed it up added a squeeze of lime juice and a sprinkling of black pepper and I had an semi guacamole style dip!

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