Description
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.
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
Instructions
- 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.
- In a large nonstick skillet (with a lid), heat the olive oil over medium heat. Add the diced carrot and chopped onion, sautéing until the onion becomes translucent, about 5 minutes.
- 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.
- 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 and let the lentils cook for 20-25 minutes until tender. If needed, add an additional ½ cup of broth and continue simmering until fully cooked. Stir in the lime juice and adjust seasoning with salt and pepper as desired.
- Once the sweet potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh into a medium-sized bowl, reserving the skins. 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.
- 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, drain it off or use a slotted spoon to scoop up the lentils.
- Sprinkle with fresh parsley and serve!
Notes
- Add More Vegetables: Feel free to add more vegetables like bell peppers, zucchini, or spinach to the lentil mixture for extra nutrition.
- Spicy Version: Add a few dashes of hot sauce or chopped jalapeños to the lentil mixture for extra heat.
- Vegan Option: This recipe is already vegan, but you can top with vegan cheese for a creamy finish if desired.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish
- Method: Sautéing, Microwaving
- Cuisine: Vegetarian, Vegan
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 4 g
- Saturated Fat: 0 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 16 g
- Protein: 14 g
- Cholesterol: 0 mg
