Smoky Lentil Stuffed Sweet Potatoes

Why You’ll Love This Recipe

This recipe combines the natural sweetness of roasted sweet potatoes with the savory, smoky flavor of red lentils. The addition of smoked paprika, tomato paste, and walnuts creates a satisfying and flavorful filling. The yogurt on top adds a creamy touch, while the avocado offers a buttery texture, making each bite delicious and wholesome. It’s a perfect meal for any time of year!

Ingredients

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

• 4 medium sweet potatoes
• 2 tablespoon extra-virgin olive oil
• ½ cup diced shallots (or yellow onion)
• 3 garlic cloves, minced
• 3 tablespoon tomato paste
• 1 cup dry red lentils
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ½ teaspoon crushed red pepper flakes
• 3 cups vegetable broth
• ¾ teaspoon salt
• 1 tablespoon apple cider vinegar
• ¼ cup chopped walnuts
• ½ cup yogurt (use coconut yogurt for a vegan option)
• Fresh parsley (for garnish)
• Sliced avocado (optional)

Directions

1. Preheat the oven to 450°F (230°C). Poke holes in the sweet potatoes with a fork, wrap them in foil, and roast for 60-70 minutes until tender.
2. While the potatoes roast, heat olive oil in a large skillet over medium heat. Add shallots and cook for 3 minutes until softened. Add garlic and tomato paste, cooking for another 2 minutes.
3. Stir in the lentils, smoked paprika, coriander, and crushed red pepper flakes. Cook for 2 minutes, then add the vegetable broth. Bring to a boil, reduce heat to medium-low, cover, and simmer for 20-25 minutes, until lentils are tender.
4. Stir in vinegar and walnuts. Season with salt and pepper.
5. Slice the sweet potatoes down the center, stuff with the lentil mixture, and top with yogurt, parsley, and avocado (if desired).

Servings and timing

• Servings: 4 servings.
• Time: Prep time: 15 minutes, Cook time: 1 hour, Total time: 1 hour 15 minutes.

Variations

• Add Greens: Add spinach or kale to the lentil mixture for extra nutrients.
• Spicy Kick: Add more crushed red pepper or fresh chili for extra heat.
• Nuts: Use almonds or pecans instead of walnuts for different texture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the microwave or in the oven at 350°F (175°C) until warmed through.

FAQs

Can I use other types of potatoes for this recipe?

While sweet potatoes are ideal for this recipe, you can use regular potatoes, but they will have a different flavor and texture.

Can I freeze this dish?

Yes, you can freeze the lentil mixture for up to 3 months. Store it separately from the sweet potatoes, and reheat when ready to serve.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free.

Can I make this recipe without nuts?

Yes, you can skip the walnuts or replace them with seeds like sunflower or pumpkin seeds.

How do I know when the sweet potatoes are done roasting?

The sweet potatoes are done when they are fork-tender. If a fork easily goes through the potato, they are ready.

Can I use other types of lentils?

Red lentils work best for this recipe because they cook quickly and blend well. Green or brown lentils could work but may take longer to cook.

How can I make this recipe spicier?

Add more chili flakes or use a spicy hot sauce in the lentil mixture for extra heat.

Can I make this recipe ahead of time?

Yes, the lentil mixture can be made ahead and stored in the refrigerator for up to 3 days.

Can I use regular yogurt instead of coconut yogurt?

Yes, if you're not vegan, you can use any yogurt you prefer, but coconut yogurt keeps it vegan-friendly.

How do I store leftover stuffed sweet potatoes?

Store any leftovers in the fridge in an airtight container for up to 3 days. Reheat before serving.

Conclusion

These Smoky Lentil Stuffed Sweet Potatoes are a perfect combination of savory, smoky, and creamy flavors, with the added bonus of being nutritious and filling. This meal is a delicious way to enjoy plant-based protein and fiber while indulging in a satisfying dinner.

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Smoky Lentil Stuffed Sweet Potatoes

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• Author: Ava
• Total Time: 1 hour 15 minutes
• Yield: 4 Servings
• Diet: Gluten Free

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Description

These Smoky Lentil Stuffed Sweet Potatoes offer a delicious and nutritious plant-based meal that combines the natural sweetness of roasted sweet potatoes with a savory, smoky lentil filling. Topped with creamy yogurt and garnished with fresh herbs and avocado, this dish provides a perfect balance of protein, fiber, and healthy fats. Ideal for a satisfying vegan dinner, it's a flavorful and wholesome option that will leave you feeling nourished and full.

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Ingredients

4 medium sweet potatoes

2 tbsp extra-virgin olive oil

½ cup diced shallots (or yellow onion)

3 garlic cloves, minced

3 tbsp tomato paste

1 cup dry red lentils

1 tsp smoked paprika

½ tsp ground coriander

½ tsp crushed red pepper flakes

3 cups vegetable broth

¾ tsp salt

1 tbsp apple cider vinegar

¼ cup chopped walnuts

½ cup yogurt (use coconut yogurt for vegan option)

Fresh parsley (for garnish)

Sliced avocado (optional)

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Instructions

1. Preheat the oven to 450°F (230°C). Poke holes in the sweet potatoes with a fork, wrap them in foil, and roast for 60-70 minutes until tender.
2. While the potatoes roast, heat olive oil in a large skillet over medium heat. Add shallots and cook for 3 minutes until softened. Add garlic and tomato paste, and cook for another 2 minutes.
3. Stir in the lentils, smoked paprika, coriander, and crushed red pepper flakes. Cook for 2 minutes, then add the vegetable broth. Bring to a boil, reduce heat to medium-low, cover, and simmer for 20-25 minutes, until lentils are tender.
4. Stir in vinegar and walnuts. Season with salt and pepper to taste.
5. Slice the sweet potatoes down the center, stuff with the lentil mixture, and top with yogurt, parsley, and avocado (if desired).

Notes

• Add Greens: Boost the nutrients by adding spinach or kale to the lentil mixture.
• Spicy Kick: For more heat, increase the amount of crushed red pepper or add fresh chili.
• Nuts: Swap walnuts for almonds or pecans for a different texture.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Stovetop
• Cuisine: Vegan