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!
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 more Mexican-inspired 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
Vegan Lentil Stuffed Sweet Potatoes
- 4 medium (8-10 ounces each) sweet potatoes
- 4 teaspoons olive oil
- 3 cups cooked brown lentils
- 3/4 cup tomato sauce
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry oregano
- 1/4 teaspoon salt plus more to taste
- 4 tablespoons vegan butter or coconut oil
- 1/2 cup guacamole see note #3 for homemade guac
- 1/2 cup salsa of choice
- 2 tablespoons lime juice
- fresh chopped cilantro
- Preheat oven to 400 degrees F.
- Scrub 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. Drizzle each potato with olive oil (about 1 teaspoon per potato). Use your hands to coat each potato in oil. Roast at 400 degrees for 50-60 minutes. They are done when fork-tender on the inside.
- While sweet potatoes are baking, prepare lentils according to your preferred method, or see note 1 for cooking instructions. When lentils are cooked through, add the tomato sauce and seasonings (chili powder, cumin, onion powder, garlic powder, oregano, salt). Simmer uncovered over medium-low for 5 minutes to allow flavors to develop. Add a splash of water if the mixture becomes too thick.
- Add 1 tablespoon butter and a sprinkle of salt to the inside of each sweet potato. Mash the inside of the potato with a fork to distribute the butter.
- Add 3/4 cup lentils to each sweet potato. Stir lentils and sweet potato together. Top each sweet potato with 2 tablespoons guacamole and 2 tablespoons salsa. Sprinkle with fresh lime juice and cilantro. Enjoy!
- To make lentils on the stovetop: Combine 1 cup rinsed brown lentils with 2 and 3/4 cups vegetable broth, 1/4 teaspoon salt and 2 bay leaves (optional) in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer over medium-low heat. Cover and simmer until lentils are cooked through, about 15-20 minutes. Drain off excess liquid and remove bay leaves.
- Short on time? You can cook 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.
- Homemade guacamole: In a small bowl, mash the flesh of two large avocados. Add 1/2 teaspoon coarse salt, 1/4 cup diced onion, 1/4 teaspoon garlic powder, 2 tablespoons fresh lime juice. Taste for salt & freshly ground black pepper.