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Smoky Lentil Stuffed Sweet Potatoes are a filling, nutritious dinner packed with fiber and plant protein. Serve these vegan stuffed sweet potatoes with a crisp side salad for a flavorful meatless meal.
This meal combines sweet and smoky flavors, creamy and crunchy textures, and loads of good-for-you nutrients.
The filling features red lentils cooked in a mix of shallots, garlic, tomato paste, smoked paprika, and crushed red pepper flakes to infuse them with a wealth of flavor and spice.
Chopped walnuts lend texture and crunch, plus some heart- and brain-healthy fats.
To finish, these spuds are crowned with a dollop of yogurt (Greek or coconut yogurt) to add cooling creaminess and temper the heat of the lentil mixture.
How to Make Stuffed Sweet Potatoes
A filling, hearty vegetarian dinner or lunch, these stuffed spuds are an all-in-one meatless meal that will leave everyone at the table feeling satisfied.
The Ingredients
- Sweet Potatoes: A rich source of fiber, vitamins and minerals like vitamin C and beta-carotene, sweet potatoes are a tasty vehicle for ample fillings. Look for sweet potatoes that are similar in size to ensure even cook times.
- Lentils: Lentils are one of the most nutritious, affordable, and versatile plant-based proteins. One serving averages about 9 grams of protein and a whopping 8 grams of dietary fiber to help keep you full longer.
- Aromatics: A mix of shallots, garlic, and chili flakes create the aromatic foundation for the filling.
- Tomato Paste: A noteworthy source of brightness and umami. Just make sure to let the tomato paste fully caramelize, which unlocks its full flavor potential.
- Walnuts: This meal really benefits from a crunchy element like chopped nuts.
- Broth: You can use vegetable or chicken broth, or even water in a pinch.
- Vinegar: Adding a jolt of vinegar to cooked lentils really brings them to life. Use either apple cider or sherry vinegar.
- Yogurt: Adds protein and makes the filling rich and creamy. If making vegan stuffed sweet potatoes, use a dairy-free yogurt, such as coconut or cashew yogurt.
- Spices: Smoked paprika gives the lentil mixture a savory, smoky edge.
The Directions
Step 1: Roast Sweet Potatoes
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 70 minutes, until fork tender.
Step 2: Saute Aromatics
While potatoes bake, heat oil in a large skillet with a fitted lid over medium heat. Add shallot; cook 3 minutes, until softened. Add garlic and tomato paste; cook 2 minutes, until the tomato paste turns brick red and garlic is aromatic.
Stir in lentils, smoked paprika, and chili flakes; stir to coat. Cook 2 minutes to lightly toast lentils and bloom spices. 
Step 3: Simmer Lentils
Add broth, salt, and pepper; increase heat and bring mixture to a boil. Reduce heat to medium-low, cover, and cook 20 to 25 minutes, until lentils are tender and the liquid has been absorbed. (If the mixture needs more liquid, stir in up to 1/2 cup water.) Stir in vinegar and chopped walnuts.
Step 4: Stuff Sweet Potatoes
Slice sweet potatoes down the center, lengthwise. Fill evenly with lentil mixture. Top with a generous spoonful of yogurt and chopped fresh parsley. Finish with a light drizzle of olive oil and sliced avocado, if desired. 
Are Lentils Good for You?
Lentils are one of the most nutritious, affordable, and versatile plant-based proteins.
One serving averages about 9 grams of protein and a whopping 8 grams of fiber to help keep you full longer.
Beyond my favorite Carrot and Lentil Soup, I love adding them to a Warm Lentil Salad, blitzing them into dips and spreads, and even molding them into patties for Lentil Burgers.
To sum up, you could say these almighty legumes are a pantry staple over here for good reason.
How to Store and Reheat Stuffed Sweet Potatoes:
- To Store. Place cooked and cooled stuffed sweet potatoes in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat. Gently rewarm leftovers in the oven at 350ºF on a foil-lined baking sheet until heated through. You can also reheat leftovers in the microwave on a microwave-safe plate until warm.
Other Healthy Sweet Potato Recipes:
Sesame Sweet Potato and Radicchio Salad
Slow Cooker Vegetarian Chipotle Chili
Maple-Pecan Roasted Sweet Potatoes
If you make this recipe, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations. And if you have a chance, come back and comment below and rate the recipe!
Smoky Lentil Stuffed Sweet Potatoes
Equipment
- Large skillet with fitted lid
Ingredients
- 4 medium sweet potatoes
- 2 Tbsp. extra-virgin olive oil
- 1/2 cup diced shallots (sub yellow onion)
- 3 garlic cloves, minced
- 3 Tbsp. tomato paste
- 1 cup dry red lentils
- 1 tsp. smoked paprika
- 1/2 tsp. ground coriander
- 1/2 tsp. crushed red pepper flakes
- 3 cups vegetable broth
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. red wine vinegar (sub apple cider vinegar or sherry vinegar)
- 1/3 cup finely chopped walnuts
- 2 Tbsp. finely chopped fresh parsley, plus more for garnish
- plain full-fat Greek yogurt for garnish (sub dairy-free yogurt or avocado if making vegan)
Instructions
- 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 70 minutes, until fork tender.
- Meanwhile, heat oil in a large skillet with a fitted lid over medium heat. Add shallot; cook 3 minutes, until softened. Add garlic and tomato paste; cook 2 minutes, until the tomato paste turns brick red and garlic is aromatic. Stir in lentils, smoked paprika, coriander, and chili flakes; stir to coat. Cook 2 minutes to lightly toast lentils and bloom spices. Add broth, salt, and pepper; increase heat and bring mixture to a boil. Reduce heat to medium-low, cover, and gently simmer for 22 to 25 minutes, until lentils are tender and the liquid has been absorbed. (If the mixture needs more liquid, stir in up to 1/2 cup water.) Once cooked, stir in vinegar, chopped walnuts, and parsley.
- Slice sweet potatoes down the center, lengthwise. Fill evenly with lentil mixture. Top with a generous spoonful of yogurt and additional chopped fresh parsley. Finish with a light drizzle of olive oil and sliced avocado, if desired.
Notes
- To Store. Place cooked and cooled stuffed sweet potatoes in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat. Gently rewarm leftovers in the oven at 350ºF on a foil-lined baking sheet until heated through. You can also reheat leftovers in the microwave on a microwave-safe plate until warm.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I have made this several times and it never disappoints! A great combination of flavors that uses pantry staples (lentils, sweet potatoes, broth, and walnuts) with fresh ingredients and herbs. I did cheat though and used thawed frozen avocado.
Thanks for this great recipe.