Smoky Lentil Stuffed Sweet Potatoes #vegetarian #dinner

Smoky Lentil Stuffed Sweet Potatoes #vegetarian #dinner

To whole up, they're sweet, smoky, somewhat zesty, and especially fulfilling. Also, this recipe is totally plant-based, so if consolidating more plant-based nourishments into your eating routine was a piece of your 2019 goals, these make it simple and delectable as ever.

In this recipe, red lentils are cooked in a blend of shallots, garlic, tomato glue, smoked paprika, and squashed red pepper pieces to imbue them with an abundance of flavor and zest. I cherish this blend on the grounds that the smoky flavor is the ideal counter to the sweetness of the spuds. Next, slashed pecans are mixed in to include surface and smash (in addition to some heart-and cerebrum sound fats!).

Ultimately, these spuds get beat with a bit of yogurt (for instance, Greek or coconut-milk based) to include cooling richness and slice through the warmth of the lentil blend.

Lentils are one of the most nutritious, moderate, and adaptable plant-based proteins. One serving midpoints around 9 grams of protein and an astounding 8 grams of dietary fiber to help keep you full more. Past soups and spud-stuffers, I adore adding them to plates of mixed greens and grain bowls, blitzing them into plunges and spreads, and notwithstanding forming them into burger patties.

Both the lentil blend and sweet potatoes can be cooked ahead, so weeknight supper or make-ahead snacks meet up in a snap.

Also try our recipe Roasted Sweet Potatoes Stuffed with Quinoa and Spinach

Smoky Lentil Stuffed Sweet Potatoes #vegetarian #dinner

Smoky lentil stuffed sweet potatoes are vegetarian and without gluten with a one-two punch of protein and fiber. Present with a side serving of mixed greens for a generous, solid dinner.


  • 4 medium sweet potatoes
  • 2 Tbsp. extra-virgin olive oil
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 3 Tbsp. tomato paste
  • ½ tsp. crushed red pepper flakes
  • 1 tsp. smoked paprika
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 cup red lentils
  • 2 cups vegetable broth
  • 1½ cups water
  • ¼ cup roughly chopped walnuts
  • Optional toppings: fresh cilantro leaves, Greek yogurt (or coconut milk yogurt if making vegan), and sliced avocado


  1. Preheat oven to 450°F. Poke each sweet potato a few times with the prongs of a fork. Wrap each potato in foil. Place on center oven rack and bake for 60 to 80 minutes, until fork tender.
  2. While potatoes bake, heat oil in a large skillet with a fitted lid over medium heat. Add shallot; cook 2 to 3 minutes, until softened. Add garlic; cook 1 minute, until aromatic. Add tomato paste and red pepper flakes; cook 1 minute, stirring often. Stir in smoked paprika, salt, black pepper, and lentils; cook 1 minute, stirring to coat lentils. Add broth and water, bring mixture to a simmer over medium-high. Reduce heat to medium-low, cover, and cook 20 to 22 minutes, stirring occasionally, until lentils are tender and have absorbed most of the liquid. Stir in chopped walnuts.
  3. Slice sweet potatoes down the center, lengthwise. Fill evenly with lentil mixture. Garnish with fresh cilantro, yogurt, and avocado, if desired.

Read more our recipe : No Bake Banana Split Dessert

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