Smoky Lentil Stuffed Sweet Potatoes
Smoky lentil stuffed sweet potatoes are vegan and gluten-free with a one-two punch of protein and fiber. Serve with a side salad for a hearty, healthy meal.
Servings: 4 servings
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
Serving: 1stuffed sweet potato | Calories: 340kcal | Carbohydrates: 48g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Sodium: 600mg | Fiber: 6g | Sugar: 8g