Peel and cut the sweet potatoes into chunks. Add to a pot and cover with water. Bring to a boil and cook until soft.
Step 2
In another pot combine the quinoa, water, red lentils, and salt. Bring to a boil, reduce to a simmer, cover the pan and cook for 20 minutes. Once done cooking, remove from heat and let it sit covered for 15 minutes. Drain the excess liquid.
Step 3
Add the cooked sweet potato, red lentil and quinoa mix, spinach, feta cheese, and lemon to a food processor. Pulse until combined.
Step 4
Spread the panko crumbs onto a plate.
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