Vegan Stuffed Sweet Potatoes
Packed with nutrients, flavor and color, sweet potatoes are the perfect edible bowl for creamy, spiced lentils.
Servings: 4
Calories: 445kcal
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
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