Lentil Stuffed Sweet Potatoes
Taoc-seasoned lentils are paired with classic taco toppings in these delicious & nutritious stuffed sweet potatoes.
Servings: 4 servings
Calories: 492kcal
Ingredients
- 4 medium (8-10 ounces each) sweet potatoes
- 4 teaspoons olive oil
- 1 cups dry brown lentils
- 2 ½ cups vegetable broth or water
- ½ teaspoon salt divided
- 8 ounce can tomato sauce
- ½ tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dry oregano
- ½ cup guacamole see note #3 for homemade guac
- ½ cup salsa of choice
- ¼ cup pumpkin seeds
- 2 tablespoons lime juice
- fresh chopped cilantro
- Tajin optional, for serving
Instructions
- 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. Use your hands to coat each potato in oil. Roast at 400 degrees for 50-60 minutes. They are done when super soft on the inside.
- While the sweet potatoes are baking, prepare lentils: Combine 1 cup rinsed brown lentils with 3 cups vegetable broth (or water), ¼ teaspoon salt, and 2 bay leaves (optional) in a medium sauce pot. 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.
- Add the tomato sauce and seasonings (chili powder, cumin, onion powder, garlic powder, oregano, ¼ teaspoon 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 a sprinkle of salt or Tajin to the inside of each sweet potato. Mash the inside of the potato with a fork to soften.
- Add ¾ cup lentils to each sweet potato. Stir lentils and sweet potato together. Top each sweet potato with guacamole, salsa, and pumpkin seeds. Sprinkle with fresh lime juice and cilantro. Enjoy!
Video
Notes
- Microwave option: 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 ½ teaspoon coarse salt, ¼ cup diced onion, ¼ teaspoon garlic powder, 2 tablespoons fresh lime juice. Taste for salt & freshly ground black pepper.
- More topping ideas: Shredded cheddar cheese or vegan queso, sweet corn, fajita veggies, diced onion, vegan chorizo, tempeh taco meat, air fryer chickpeas, or baked tofu, avocado dressing.
Nutrition
Serving: 1stuffed sweet potato | Calories: 492kcal | Carbohydrates: 64g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 597mg | Potassium: 1329mg | Fiber: 19g | Sugar: 11g | Vitamin A: 19630IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 7mg
