You know what you can stuff in Sweet Potatoes.. Lentils!
These super easy stuffed Sweet potatoes are ready before you know it. Just 20 to 30 minutes in the kitchen and a delicious, allergy friendly meal or side.
I use Black Beluga Lentils
in this recipe. They look so delicate and pretty. The lentils are cooked with chipotle chili in adobo sauce and smoky spices and corn. Top with a dollop of guacamole or mashed avocado and vegan sour cream or cashew cream. Use any lentils of choice. These Mexican stuffed Sweet potatoes are here to stay! Perfect for the holiday season.
More Ideas to stuff Sweet Potatoes
- Taco Spice Chickpeas and Cauliflower
- Refried Beans and Lime Crema
- BBQ chickpeas
- Herbed Harvest Chickpeas
- Smoky Black Beans
- Chana Masala – yes!
Have you started planning your Holiday Menu yet? What would you like to see on the blog’s upcoming menu.
If you make something from the blog, use #veganricha on Instagram or twitter!
Pretty Beluga Lentils.
Cook them up and stuff in freshly baked Sweet potatoes.
Lentil Stuffed Sweet Potatoes.
Beluga Lentil Stuffed Sweet Potatoes
Ingredients
- 1/2 cup (100 g) dry beluga lentils/caviar black lentils picked through and washed or other brown lentils
- 3/4 cup (187.5 ml) water or more water depending on the lentils used
- 1/3 tsp (0.33 tsp) salt
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 tsp (0.5 tsp) cumin powder
- 1/2 tsp (0.5 tsp) dry thyme
- 1 to 2 chipotle chili in adobo sauce use less for less spice
- 1/2 cup (77 g) corn frozen or fresh or other other veggies
- 3-4 (3 ) sweet potatoes
- guacamole vegan sour cream/mayo/cashew cream, cilantro, lemon juice for garnish
Instructions
- Preheat the oven to 400 degrees F / 200ºc. Poke holes in the sweet potatoes and bake for 50 minutes to an hour until tender. Poke a few more holes mid way through baking.
- Wash and drain the lentils. Add to a pan with 3/4 cup water and bring to a boil at medium heat. 4-5 minutes.
- Lower the heat to low-medium and cook partially covered for 15 minutes. Add more water if the lentils begin to stick. Adjust water according to lentils used.
- Add the salt, spices, chopped chipotle pepper and corn to the lentils. Mix well and cook for 5 minutes or until the lentils are tender.
- Remove sweet potatoes from the oven, cool slightly. Slice the baked sweet potatoes. Load them up with the lentil mixture. Add a dollop of guacamole, vegan sour cream or cashew cream, chopped cilantro, lemon juice. use any other toppings like salsa, pickled jalapenos etc.
Notes
Nutrition
Caitlin says
October 30, 2014 at 3:55 pmthis look AMAZING, lady. i love beluga lentils.
Eileen says
October 30, 2014 at 5:37 pmThese sweet potatoes sound so delicious! You have to love the “small personal casserole” nature of the stuffed potato. 🙂 So good.
Maggie @ Veg Fiend says
October 30, 2014 at 9:17 pmOoh la la. This looks lip-smackin’ good. I haven’t tried beluga lentils, but after seeing this recipe, I must go get myself a bag! Where do you get them? Do they taste different than traditional brown or green lentils?
Ana says
October 31, 2014 at 9:35 amMore accurate question- what CANT you stuff a sweet potato with! This looks so amazing, can’t wait to get my hands on some Beluga lentils now!
Emma says
November 4, 2014 at 5:20 pmLentils AND sweet potato?!?! Sign me up, puuuhhhlease.
Jennika Wasilewsky says
November 13, 2014 at 3:05 pmI made this last Saturday. I turned out really yummy. I should learn to double the bean portion since leftovers are always usefully. The same goes for the sweet and spicy chickpea dish, yummm!
Kelli says
March 11, 2015 at 5:23 pmMade this for dinner tonight and it was AMAZING. Thank you for such a wonderful recipe! My daughter loved it too. We shared one and I am SO glad we did. Holy filling!! I used Japanese sweet potatoes which I had never had before, but they were delish. Great great recipe!!
Emily says
July 1, 2015 at 3:50 pmThese were a superhit. I made them with regular lentils!
Erin says
July 4, 2017 at 3:41 pmVery good! I think the firm beluga lentils were key for me, as was the much needed cashew cream topping to tame down the heat a bit. Really liked it. Thank you
Sd says
November 5, 2017 at 1:31 amHey
Pls do not post rubbish information and mislead people
Check all the facts about protein.
Blimey..Does a cauliflower contain 40% protein ??😳
Richa says
November 5, 2017 at 1:43 amit does actually, the whole head of cauliflower has 30 to 40% protein depending on the size. The chart is not a good one though as it doesnt mention the amounts. One would need to eat a whole cauliflower head in a meal, or 2 large heads of broccoli or 20 oz+ spinach for those protein values.