Vegan Stuffed Sweet Potatoes

Packed with protein and fiber, these Vegan Stuffed Sweet Potatoes are stuffed with creamy spiced lentils- they're the perfect plant-based bowl!

I love sweet potatoes! I make everything from Savory Twice-Baked Sweet Potatoes, to Sweet Potato Shepherd's Pie, and even Air Fryer Baked Sweet Potatoes.

For my latest recipe, I decided to create a healthy plant-based bowl packed with protein, fiber and color.  Not only are plant power bowls all the rage right now, they’re also delicious, nutritious and easy to make.  Plus, they’re a great way to empty out your fridge!

But what could I use as the perfect bowl for my dish?  I decided on… sweet potatoes!  Packed with nutrients, flavor and color, sweet potatoes are the perfect edible bowl.

How To Make Vegan Stuffed Sweet Potatoes

To make these vegan stuffed sweet potatoes, I simply roasted the sweet potatoes on a baking sheet in the oven until soft.  If you have an air fryer, you can also roast the sweet potatoes in the air fryer.  Then I cut an opening in the top and spread them open, mashing the flesh a bit to soften it.

To fill my yummy sweet potato bowls, I decided to use lentils, an excellent plant-based source of protein.  These little powerhouses are so versatile, the United Nations even declared 2016 the year of the pulses!  

In case you’re not familiar with the term, pulses refer to dry peas, beans, lentils, and chickpeas.  Not only are they nutritious, they’re also versatile, affordable, sustainable, and delicious. 

I decided to use French green lentils (also called lentils du Puy) for my vegan stuffed sweet potatoes. French green lentils are a little firmer than traditional lentils, and they retain a nice bite when they’re cooked.  

They’re perfect for dishes like salads when you don’t want any mushiness. I like them in this dish because the sweet potatoes are soft, so the lentils add a nice texture.

To season the lentils, I decided to go with Indian spices. While the sweet potatoes were in the oven cooking, I simmered the lentils with onion, garlic and curry powder.  At the end, I added a bit of coconut milk for extra flavor and creaminess.

The spices in the lentils are the perfect complement to the sweetness of the potatoes.  

A final dollop of vegan yogurt and some vibrant cilantro, and my plant-based sweet potato bowl was complete!

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Vegan Stuffed Sweet Potatoes

Packed with nutrients, flavor and color, sweet potatoes are the perfect edible bowl for creamy, spiced lentils.

4.88 from 8 votes

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Course: Entree, Side Dish

Cuisine: American

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 4

Calories: 445kcal

Author: Dr. Sonali Ruder

Ingredients

• ▢ 4 medium sweet potatoes, scrubbed clean
• ▢ 1 tablespoon olive oil
• ▢ ¾ cup finely chopped onion (about ½ medium onion)
• ▢ 1 clove garlic, finely chopped
• ▢ 1 tablespoon curry powder
• ▢ 1 cup lentils du Puy (French green lentils)
• ▢ 3 cups water
• ▢ ½ cup coconut milk
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon black pepper
• ▢ ½ teaspoon red or white wine vinegar
• ▢ ¼ cup vegan yogurt or coconut milk
• ▢ Cilantro leaves, for garnish

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Instructions

• Preheat oven to 400°F.
• Pierce the sweet potatoes several times with a knife. Place them on a lined baking sheet and bake in the oven until soft, about 45 minutes. Remove from oven and let cool slightly.
• While the sweet potatoes are baking, make the lentils. Heat the oil in a medium saucepan over medium heat. Add the onion and cook a few minutes until they start to soften. Add the garlic and curry powder and cook another minute until fragrant. Add the lentils and water and bring to a boil. Reduce to a simmer and cook 30 minutes, stirring occasionally.
• Stir in the coconut milk, salt, pepper and vinegar and simmer another 5-10 minutes until the lentils are creamy and fully cooked (they will still have a little bite).
• Cut a slit lengthwise down the sweet potatoes and spread them open. Mash the flesh with a fork to soften it and spoon the lentils on top. Add a dollop of vegan yogurt or a drizzle of coconut milk to each one and top with fresh cilantro.

Notes

You can use the air fryer to bake the sweet potatoes even faster. Read my air fryer baked sweet potatoes post to get the recipe. 

Nutrition

Calories: 445kcal | Carbohydrates: 80g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 456mg | Potassium: 1292mg | Fiber: 22g | Sugar: 12g | Vitamin A: 32106IU | Vitamin C: 10mg | Calcium: 133mg | Iron: 6mg

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