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Lentil Stuffed Sweet Potato

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< 1 min read
Summary

There’s something about earthy lentils and savory sweet potatoes — it’s like a match made in heaven. The magic of the combination is that it’s all you need for a complete meal (some added greens would make it extra complete!) but there are also endless options for layering! Make the Lemon Tahini Sauce (see note) ahead of time so that it’s ready to go.

Yields2 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients

 2 large sweet potatoes
 2 tbsp vegetable broth
 1 tsp mustard seeds
 ½ tsp cumin seeds
 2 cloves garlic (minced)
 ½ cup yellow onion (chopped)
 1 tbsp ginger (fresh, minced)
 1 ½ cups brown lentils (homecooked. or canned, drained, or packaged)
 1 medium lime (juiced)
 ½ tsp turmeric
 1 ½ tsp cumin powder
 salt (optional)
 ground pepper (optional)

Directions

1

Preheat the oven to 400 degrees Fahrenheit.

2

After washing sweet potatoes, pierce them 4–6 times with a fork. To avoid a mess, place them on a parchment-lined baking sheet.

3

Bake for 40–50 minutes or until a fork can easily go through the center.

4

While the sweet potatoes are baking, make the lentils.

5

In a stovetop pan, heat the vegetable broth on high heat.

6

Cook the mustard and cumin seeds, cooking for 1–2 minutes or until they start popping.

7

Turn the heat down to medium-high and add the garlic, onion, and ginger. Cook for 2–3 minutes or until the onion is translucent, adding vegetable broth or water as necessary to avoid the onion sticking to the pan.

8

Stir in the lentils.

9

Add the lime juice, turmeric, and cumin. Stir well.

10

Season with salt and pepper, if using.

11

Once the sweet potatoes are finished place them on a plate then top them with the lentil mixture.

12

Drizzle the Lemon Tahini Sauce on top.

Chef's Notes

Substitutions
In place of lentils, try black beans, chickpeas or another legume.

Use lemon juice instead of the lime.

If you don’t have mustard or cumin seed, it’s okay. This is great with or without! Simply start by heating the vegetable broth and then adding the garlic and onion.

Layer it up
After sauteeing the onions and garlic you can add other vegetables that you have on hand, such as asparagus, broccoli or Brussels sprouts.

Add some chopped leafy greens along with the lentils, stirring them in until slightly wilted.

Add herbs like cilantro, dill, parsley, rosemary or thyme.

Add a little spice with chipotle chili, smoked paprika or red pepper flakes.

Top with nuts or seeds. If you made the Sweet and Savory Pecans, hopefully, you have some leftover! They are the perfect addition to this dish. Other nuts like cashews and pistachios or seeds like sunflower or pumpkin would also be great.

Lemon Tahini Sauce
Recipe found here.

Recipe from WHOLE Life Club (WLC).

Ingredients

 2 large sweet potatoes
 2 tbsp vegetable broth
 1 tsp mustard seeds
 ½ tsp cumin seeds
 2 cloves garlic (minced)
 ½ cup yellow onion (chopped)
 1 tbsp ginger (fresh, minced)
 1 ½ cups brown lentils (homecooked. or canned, drained, or packaged)
 1 medium lime (juiced)
 ½ tsp turmeric
 1 ½ tsp cumin powder
 salt (optional)
 ground pepper (optional)

Directions

1

Preheat the oven to 400 degrees Fahrenheit.

2

After washing sweet potatoes, pierce them 4–6 times with a fork. To avoid a mess, place them on a parchment-lined baking sheet.

3

Bake for 40–50 minutes or until a fork can easily go through the center.

4

While the sweet potatoes are baking, make the lentils.

5

In a stovetop pan, heat the vegetable broth on high heat.

6

Cook the mustard and cumin seeds, cooking for 1–2 minutes or until they start popping.

7

Turn the heat down to medium-high and add the garlic, onion, and ginger. Cook for 2–3 minutes or until the onion is translucent, adding vegetable broth or water as necessary to avoid the onion sticking to the pan.

8

Stir in the lentils.

9

Add the lime juice, turmeric, and cumin. Stir well.

10

Season with salt and pepper, if using.

11

Once the sweet potatoes are finished place them on a plate then top them with the lentil mixture.

12

Drizzle the Lemon Tahini Sauce on top.

Lentil Stuffed Sweet Potato