Vegan Lentil Stuffed Sweet Potatoes

Loaded with a vegan taco-seasoned lentil filling, these stuffed sweet potatoes are perfect for meal prep or dinner!

I’ve been leaning heavily on easy dinner recipes lately. You know, the kind of recipes that are versatile and easy to customize using whatever you have on hand (because who wants to run to the store for just one ingredient?).

Last week I shared my recipe for lentil tacos that use a super easy lentil filling. It turns out that the lentil filling is PERFECT for so many meals, which is how loaded sweet potatoes came to be.

Is there anything more comforting than a roasted potato with fillings piled high?

In this case those fillings are taco-seasoned lentils, salsa, guacamole and more!

You’ll love how easy it is to make this stuffed sweet potatoes. Bake a few sweet potatoes, simmer cooked lentils with taco seasonings and tomato sauce and prep your favorite taco toppings. 

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How to bake sweet potatoes

Start by scrubbing sweet potatoes with a vegetable brush (or your hands) to remove any dirt. Dry with a towel to remove excess water.

Poke 3-4 times with a fork or knife (this allows air to escape while the potatoes cook).

Drizzle each potato with olive oil (about 1 teaspoon per potato). Use your hands to coat each potato in oil. You can also use canola or peanut oil in place of olive oil. 

Line sweet potatoes on a sheet pan with hole side facing up.

Roast at 400 degrees for 50-60 minutes. Cooking time really varies from potato to potato. They are usually ready when juices start coming out of the top.

To be sure the potato is ready, test the inside with a fork or knife. If it gives easily and is very soft that means it is ready.

What kind of sweet potato should I use?

Sweet potatoes are a good source of Vitamin A and fiber, but they come in a few different varieties.

For this recipe I recommend using orange-flesh and orange-skinned sweet potatoes, also known as jewel or garnet yams. These are the most common sweet potatoes in the grocery store and are known for their sweet, smooth interior.

You might also see purple or Japanese sweet potatoes, which would probably work but are not what I recommend using for this recipe.

Choose medium-sized sweet potatoes that weigh around 8-10 ounces each.

Tips and customization ideas

• The key to makin stuffed sweet potatoes really good is mixing the lentils into the roasted sweet potatoes. Doing this gives you a taste of every ingredient with each bite.
• This recipe also works with regular russet potatoes and is equally as delicious.
• Short on time? You can roast sweet potatoes in the microwave. Poke the potatoes with a fork 3-4 times. Place on a microwave-safe plate and microwave for 5 minutes, turning halfway through. If the potato isn’t completely soft after 5 minutes, cook for 1 more minute. Repeat as necessary.
• Instead of lentils, try using vegan chorizo or tempeh taco meat. Like I said, this recipe is so easy to customize!

Storage

Baked sweet potatoes can be stored in the fridge for 4-5 days. Mix the lentils with the baked sweet potatoes and store in a closed container. Add the other toppings (guac, salsa, hot sauce) just before serving.

Looking for similar dishes? Here are a few of my favorites:

• One Pot Black Beans and Brown Rice
• Black Bean and Quinoa Casserole
• Quinoa Taco Salad
• Vegetarian Quinoa Stuffed Bell Peppers
• One Pot Chili Mac
• Vegetarian Stuffed Zucchini Boats

If you like this recipe you might also like these lentil sloppy joes or these sweet potato nachos!