These lentil stuffed sweet potatoes are a hearty, vegetarian meal loaded with flavor and plant-based protein. The lentils are simmered with broth and spices, then scooped over cumin smashed sweet potatoes.
If the phrase “stuffed potato” makes you think of bacon bits and sour cream, it’s time to rethink tradition! Enter lentil stuffed sweet potatoes: a bold, plant-based take that brings together protein-packed lentils, aromatic spices, and fluffy, cumin-smashed sweet potatoes.
While the sweet potatoes are cooking, work on the lentil mixture, which is flavored with cumin, coriander, oregano and chili powder. If you like, top the stuffed potatoes with some grated Pepper Jack cheese and pop them under the broiler for a minute to melt the cheese.
Lentil cooking tip
The lentils should be covered in liquid while cooking. If the liquid cooks off before the lentils are tender, add an additional ½ cup of broth. If there is still liquid left in the pan once the lentils are fully cooked, either drain it off or use a slotted spoon to serve the lentil mixture.
Ingredients and substitutions
- Lentils: Red lentils, as known as masoor dal, cook quickly. You can buy them in many well-stocked grocery stores, Asian markets or online.
- Sweet potato: Use medium-sized sweet potatoes. Look for the varietal with red skin and orange flesh, which have a sweetness and mash well.
- Vegetables: Yellow onion, carrot and garlic cloves.
- Spices: Use chili powder, ground cumin, dried oregano, ground coriander, salt and pepper.
- Tomatoes: You’ll need 1 cup of canned crushed tomatoes.
- Parsley and lime: Chopped flat-leaf parsley and fresh lime juice.
See recipe card below for full ingredients list & recipe directions.
How to make lentil stuffed sweet potatoes
- Cook the potatoes: Sweet potatoes can be roasted in the oven or quickly cook in the microwave. Pierce the potatoes all over with a fork and cook in the microwave until tender, about 8 to 10 minutes, turning halfway through. Alternatively, use a combination of the two cooking methods. Partially cook the potatoes in the microwave (saves time!), then finish them off in the oven to achieve a nice texture for the skin.
- Sauté the vegetables: Sauté the diced onion and carrot in a large nonstick skillet with a lid (you’ll need the lid in step 4) until the vegetables are starting to soften.
- Lentils and spices: Stir in the spices and sauté for 1 minute. Add the red lentil, crushed tomatoes and broth.
- Simmer: Bring the liquid to a boil, then reduce the heat so that the liquid maintains a lively simmer. Cover partially with the lid and cook, stirring occasionally, until the lentils are tender. This should take 20-25 minutes. If your lentils aren’t tender after this time, or the broth is not covering them sufficiently, add an additional ½ cup of broth and continue to simmer. The excess can be drained off after the lentils are fully cooked.
- Prepare the potatoes: Cut the cooked potatoes lengthwise and scoop out the flesh, leaving the skins intact. Add cumin, salt, pepper and a splash of broth to the sweet potato flesh and mash with the back of a fork or a small potato masher (I love this mini masher for mashing a small portion of potatoes, avocados for guacamole or avocado toast, and bananas for muffins.)
- Fill and serve: Divide the mashed sweet potatoes between the 4 potato skins and top each with a quarter of the lentil mixture. Serve them up!
Make-Ahead and Storage
- STORAGE: Cool the leftover stuffed sweet potatoes, then transfer to an airtight storage. Refrigerate for up to 3 days.
- REHEAT: Reheat in the microwave. Or set the stuffed potatoes on a foil-lined baking sheet and heat in an oven set to 350 degrees F.
What to serve on the side
Almost any simple vegetable side dish will do. Here are a few of my favorites:
Printable Recipe
Lentil Stuffed Sweet Potatoes
These lentil stuffed sweet potatoes are a hearty, vegetarian meal loaded with flavor and plant-based protein. The lentils are simmered with broth and spices, then scooped over cumin smashed sweet potatoes.
Servings: 4 Servings
Calories: 278kcal
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Instructions
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Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 8 to 10 minutes, turning halfway through. Let the potatoes rest until cool enough to handle. (See note below)
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Heat the olive oil in a large nonstick skillet (with a lid – you’ll need it later) over medium heat. Add the carrot and onion, and sauté until the onion is translucent, about 5 minutes.
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Add the minced garlic, chili powder, ¾ teaspoon ground cumin, oregano, ground coriander, ¼ teaspoon salt and ¼ teaspoons ground pepper. Cook, stirring for 1 minute.
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Stir in the red lentils, crushed tomatoes and 2 ¾ cups vegetable broth. Bring to a boil, the reduce heat so that the liquid maintains a lively simmer. Partially cover the skillet with the lid.
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Cook until the lentils are tender, about 20-25 minutes. If your lentils aren’t tender after this time, or the broth is not covering them sufficiently, add an additional ½ cup of broth and continue to simmer. The excess can be drained off after the lentils are fully cooked. Stir in the lime juice. Taste and season with additional salt and pepper, if desired.
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Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in 2 tablespoons vegetable broth, ½ teaspoon cumin, ¼ teaspoon salt and ¼ teaspoon pepper.
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Divide the mashed sweet potato evenly between the potato skins. Scoop a quarter of the lentil mixture onto each potato. If there’s excess liquid, either drain it off first or use a slotted spoon to scoop up the lentils.
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Garnish with parsley. Serve.
Notes
Alternatively, use a combination of the two cooking methods. Partially cook the potatoes in the microwave (saves time!), then finish them off in the oven to achieve a nice texture for the skin.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1stuffed potato | Calories: 278kcal | Carbohydrates: 52g | Protein: 15g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 1099mg | Fiber: 18g | Sugar: 11g
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