Name: Lentil Stuffed Sweet Potatoes Recipe
Prep time: 10 min
Cook time: PT-487620H25M6S
Total time: PT-487620H25M6S
Cuisine: Vegetarian
Ingredients: 2 medium sweet potatoes; 1 teaspoon olive oil; 1 carrot, diced; ½ yellow onion, chopped; 4 garlic cloves, minced; 1 teaspoon chili powder; 1 ¼ teaspoons ground cumin, divided; ½ teaspoon dried oregano; ½ teaspoon ground coriander; ½ teaspoon kosher salt, divided; ½ teaspoon ground pepper, divided; 1 cup red lentils (masoor dal); 1 cup canned crushed tomatoes; 2 ¾ cups + 2 tablespoons vegetable broth, divided; 1 tablespoon fresh lime juice; 2 tablespoons minced flat-leaf parsley

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Lentil Stuffed Sweet Potatoes are a wholesome and delicious dish that combines the natural sweetness of roasted sweet potatoes with a savory, spiced lentil mixture. This dish is packed with fiber, protein, and bold flavors from cumin, coriander, and lime juice, making it a perfect choice for a healthy, satisfying meal. Whether you’re looking for a comforting vegetarian dinner or a nutritious side dish, this recipe will hit the spot.

Why You’ll Love This Recipe

Lentil Stuffed Sweet Potatoes are not only nutritious but also incredibly flavorful. The sweetness of the roasted sweet potatoes pairs perfectly with the hearty, spicy lentil filling. The addition of lime juice gives the dish a zesty freshness, while the parsley adds a burst of color and flavor. The combination of sweet, savory, and earthy flavors makes this recipe a standout, and it’s easy to customize if you’d like to add your favorite seasonings or toppings. Plus, it’s a completely plant-based meal that’s perfect for vegetarians and vegans!

Ingredients

2 medium sweet potatoes
1 teaspoon olive oil
1 carrot, diced
½ yellow onion, chopped
4 garlic cloves, minced
1 teaspoon chili powder
1 ¼ teaspoons ground cumin, divided
½ teaspoon dried oregano
½ teaspoon ground coriander
½ teaspoon kosher salt, divided
½ teaspoon ground pepper, divided
1 cup red lentils (masoor dal)
1 cup canned crushed tomatoes
2 ¾ cups + 2 tablespoons vegetable broth, divided
1 tablespoon fresh lime juice
2 tablespoons minced flat-leaf parsley

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Sweet Potatoes: Pierce the sweet potatoes all over with a fork. Microwave on HIGH until tender when pierced with a fork, about 8 to 10 minutes. Turn halfway through for even cooking. Let the sweet potatoes rest until cool enough to handle.
Sauté the Vegetables: In a large nonstick skillet (with a lid, as you’ll need it later), heat the olive oil over medium heat. Add the diced carrot and chopped onion, sautéing until the onion becomes translucent, about 5 minutes.
Add the Spices and Garlic: Stir in the minced garlic, chili powder, ¾ teaspoon ground cumin, oregano, ground coriander, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring constantly, for 1 minute to let the spices bloom.
Cook the Lentils: Add the red lentils, crushed tomatoes, and 2 ¾ cups of vegetable broth to the skillet. Bring the mixture to a boil, then reduce the heat to maintain a lively simmer. Partially cover the skillet with the lid. Let the lentils cook for 20-25 minutes until tender. If the lentils aren’t tender or the broth level is low, add an additional ½ cup of broth and continue to simmer until the lentils are fully cooked. Stir in the lime juice and adjust seasoning with salt and pepper as desired.
Prepare the Sweet Potatoes: Once the sweet potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the flesh into a medium-sized bowl, reserving the skins. Use a fork to mash the sweet potato flesh until most lumps are gone. Stir in 2 tablespoons vegetable broth, ½ teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon pepper.
Assemble the Dish: Divide the mashed sweet potato evenly among the reserved potato skins. Top each with a quarter of the lentil mixture. If there is excess liquid in the lentil mixture, either drain it off or use a slotted spoon to scoop up the lentils.
Garnish and Serve: Sprinkle the stuffed sweet potatoes with fresh parsley and serve.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 45-50 minutes

Variations

Add More Vegetables: Feel free to add more vegetables to the lentil mixture, such as bell peppers, zucchini, or spinach, to increase the nutrient content.
Spicy Version: Add a few dashes of hot sauce or some chopped jalapeños to the lentil mixture if you prefer a spicier dish.
Vegan Option: This recipe is already vegan, but you can add some vegan cheese on top for a creamy finish if desired.

Storage/Reheating

Storage: Leftover stuffed sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or in the oven at 350°F for 10-15 minutes until warmed through.

FAQs

1. Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute regular potatoes, but the flavor and texture will be different. Sweet potatoes add a natural sweetness that pairs well with the spiced lentil mixture.

2. Can I use a different type of lentils for this recipe?

Red lentils are best for this recipe as they cook quickly and break down nicely, but you can also use green or brown lentils. Just note that they may require longer cooking times and more liquid.

3. Can I prepare the lentil mixture ahead of time?

Yes, you can prepare the lentil filling a day in advance and store it in the refrigerator. Just reheat before assembling the sweet potatoes.

4. How do I know when the lentils are done cooking?

The lentils are done when they’re tender and have absorbed most of the liquid. If they’re still a bit firm, you can add more broth and continue cooking until they soften.

5. Can I add cheese to this dish?

Yes, you can top the stuffed sweet potatoes with cheese if you’d like. A sprinkle of feta or goat cheese would be delicious, or use a dairy-free cheese for a vegan option.

6. Can I make this recipe in the oven instead of microwaving the sweet potatoes?

Yes, you can bake the sweet potatoes at 400°F for about 45-50 minutes, or until tender.

7. Can I freeze this dish?

Yes, you can freeze the assembled stuffed sweet potatoes. Wrap them tightly in foil or place them in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

8. What can I serve with these stuffed sweet potatoes?

These lentil stuffed sweet potatoes are filling on their own but would pair well with a simple side salad, roasted vegetables, or a dollop of yogurt on top.

9. Can I add more spice to the filling?

Yes, if you like it spicy, you can add chili flakes, cayenne pepper, or fresh chopped chilies to the lentil filling for more heat.

10. Can I use canned lentils instead of dried lentils?

While you can use canned lentils, you will need to adjust the cooking time since they’re already cooked. Simply add them towards the end of the recipe, just to heat through.

Conclusion

Lentil Stuffed Sweet Potatoes are a wholesome, nutritious, and flavorful meal that combines the sweetness of roasted sweet potatoes with a hearty, spiced lentil filling. With minimal prep and a short cook time, this dish is perfect for a weeknight dinner or meal prep. The flavors are rich and satisfying, and it’s an easy way to incorporate more plant-based meals into your diet. Enjoy this filling and vibrant dish that’s sure to please everyone at the table!

Lentil Stuffed Sweet Potatoes Recipe