Stuffed Sweet Potatoes with Lentils
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If you’re looking for a hearty, nutritious, and flavor-packed vegan meal, these Stuffed Sweet Potatoes with Lentils & Avocado are the perfect choice! They combine the natural sweetness of baked sweet potatoes with a savory and creamy lentil filling, topped with mashed avocado for a refreshing contrast. This dish is rich in plant-based protein, fiber, and healthy fats, making it a satisfying meal for any time of the day.
Whether you’re meal-prepping for the week, looking for a cozy dinner idea, or wanting to impress guests with a vibrant, nutrient-dense dish, this recipe will become a staple in your kitchen. Plus, it’s naturally gluten-free, dairy-free, and packed with wholesome ingredients!
Why You Will Love This Stuffed Sweet Potatoes with Lentils Recipe
- Easy & Minimal Ingredients – This recipe uses pantry-friendly ingredients and comes together effortlessly.
- Packed with Flavor – The combination of spices, lentils, coconut milk, and sweet potatoes creates a deliciously satisfying meal.
- Rich in Nutrients – Loaded with fiber, plant-based protein, and essential vitamins from sweet potatoes and lentils.
- Great for Meal Prep – These stuffed sweet potatoes store well and make a fantastic make-ahead meal.
- Naturally Vegan & Gluten-Free – A healthy, allergy-friendly dish everyone can enjoy!
Ingredient Notes
Here’s what you’ll need to make this nourishing dish:
For the Sweet Potatoes:
- Sweet potatoes (2 medium, halved) – A great source of fiber, vitamins A and C, and natural sweetness that pairs beautifully with savory flavors.
- Olive oil (1 tbsp) – Helps to roast the sweet potatoes to perfection.
For the Lentil Filling:
- Olive oil (1 tbsp) – Used for sautéing the aromatics.
- Onion (1 small, finely chopped) – Adds a savory depth of flavor.
- Garlic (2 cloves, minced) – Brings warmth and aroma to the dish.
- Fresh ginger (1 tsp, grated) – Adds a hint of spice and freshness.
- Ground cumin (½ tsp, optional) – Enhances the earthy flavor of lentils.
- Smoked paprika (½ tsp, optional) – Adds a subtle smoky depth.
- Canned lentils (1 cup, cooked) – A great source of plant-based protein and fiber.
- Canned tomatoes (1 cup) – Provides acidity and enhances the texture.
- Coconut milk (¼ cup) – Adds a creamy richness that complements the spices.
- Salt & black pepper (to taste) – Enhances all the flavors.
For the Topping:
- Avocado (½, mashed) – Adds creaminess and a refreshing contrast.
- Lemon or lime (½, juiced) – Balances flavors with a hint of acidity.
- Fresh parsley (for garnish) – Adds color and freshness.
Stuffed Sweet Potatoes with Lentils Recipe Tips & Tricks
- Pick the Right Sweet Potatoes – Choose medium-sized sweet potatoes that are firm with no soft spots.
- Don’t Overbake – Check your sweet potatoes at 30 minutes to ensure they don’t become too mushy.
- Use Pre-Cooked Lentils – Canned lentils save time, but you can also cook your own from scratch.
- Spice it Up – Add chili flakes or cayenne for extra heat.
- Mash the Flesh for Extra Flavor – After baking, fluff the inside of the sweet potatoes with a fork before stuffing them.
Stuffed Sweet Potatoes with Lentils Serving Suggestions & Pairings
This dish is delicious on its own, but here are some ideas to elevate your meal:
- Serve with a Side Salad – A fresh green salad with a lemony dressing pairs beautifully.
- Drizzle with Tahini Sauce – Adds a creamy, nutty element.
- Pair with Roasted Veggies – Try roasted broccoli, cauliflower, or Brussels sprouts.
- Add a Protein Boost – Sprinkle with hemp seeds or chopped nuts for extra protein.
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: While you can freeze the lentil filling separately, sweet potatoes tend to get mushy when frozen.
- Reheating: Warm up in the oven at 180°C (350°F) for about 10 minutes or microwave for 2 minutes.
Frequently Asked Questions about Stuffed Sweet Potatoes with Lentils
Can I use dried lentils instead of canned?
Yes! Cook ¼ cup of dried lentils in boiling water until soft, then use as directed.
Can I use another type of potato?
Absolutely! Try this recipe with russet or Yukon gold potatoes for a different twist.
What can I use instead of coconut milk?
If you prefer, swap coconut milk for cashew cream, oat milk, or almond milk.
How can I make this recipe spicier?
Add red pepper flakes, cayenne, or a drizzle of hot sauce to the filling.
Essential Equipment
- Baking sheet – For roasting the sweet potatoes.
- Skillet or pan – For sautéing the lentil filling.
- Knife & cutting board – To prepare ingredients.
- Fork & spoon – For mashing and serving.
This Stuffed Sweet Potatoes with Lentils & Avocado recipe is a delicious, comforting, and nutrient-dense meal that’s perfect for any occasion. Whether you enjoy it for lunch, dinner, or meal prep, it’s an easy and flavorful way to incorporate more plant-based goodness into your diet.
Try this recipe and let me know how it turns out in the comments below! Have you added your own twist to the filling? I’d love to hear your variations. Share your creations on Instagram!
Stuffed Sweet Potatoes with Lentils
These Stuffed Sweet Potatoes with Lentils & Avocado are a hearty, nutritious, and flavorful vegan meal. Baked sweet potatoes are filled with a creamy lentil-tomato-coconut filling and topped with mashed avocado for a delicious plant-based dish that’s perfect for meal prep or a cozy dinner.
Ingredients
- 2 medium sweet potatoes, cut in half lengthwise
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon ground cumin (optional)
- ½ teaspoon smoked paprika (optional)
- 1 cup cooked lentils
- 1 cup canned tomatoes
- ¼ cup coconut milk
- Salt and black pepper, to taste
- ½ avocado, mashed
- ½ lemon or lime, juiced
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- Place the halved sweet potatoes cut-side up on a baking tray.
- Drizzle lightly with olive oil and bake for 30-40 minutes, or until soft and tender.
- While the sweet potatoes are baking, heat 1 tablespoon olive oil in a pan over medium heat.
- Sauté the onion until translucent, about 3-4 minutes.
- Add the garlic and ginger, cooking for another 1 minute until fragrant.
- Stir in the canned tomatoes, lentils, coconut milk, and optional spices.
- Simmer for 5-7 minutes, stirring occasionally, until thickened.
- Season with salt and black pepper to taste.
- Once the sweet potatoes are done, fluff the flesh with a fork.
- Spoon the warm lentil mixture into each sweet potato half.
- Mash the avocado with lemon or lime juice, salt, and black pepper to taste.
- Top each stuffed sweet potato with a dollop of mashed avocado.
- Sprinkle with fresh parsley for a vibrant touch.
Notes
- After baking, use a fork to fluff the inside of the potatoes for better texture and flavor absorption.
- Save time by using canned or pre-cooked lentils instead of cooking them from scratch.
- A squeeze of fresh lemon or lime over the avocado topping enhances the dish’s taste and freshness.
More Delicious Recipes to Try:
- Roasted Butternut Squash and Sweet Potato Soup
- Vegan Red Lentil Sweet Potato Patties
- Walnut Maple Sweet Potato Rounds