Main image of Quinoa & Red Lentil Stuffed Sweet Potatoes

Quinoa & Red Lentil Stuffed Sweet Potatoes

55 min

Meal

Side

These stuffed sweet potatoes are warm and comforting, and the balsamic tahini drizzle overtop is easily the best part, making it invitingly creamy and rich.

Stuffed potatoes

Total

55 min

Prep

10 min

Cook

45 min

Contains

Soy symbol

soy

Sesame symbol

sesame

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Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Ingredients

  • 4
    medium sweet potatoes
  • 1 tsp (5 mL)
    olive oil
  • 2
    stalks green onion, chopped (optional)
  • 1
    medium onion, chopped
  • 2
    cloves garlic, crushed
  • 1 tsp (2 g)
    curry powder
  • ½ tsp
    ground cumin
  • ½ tsp
    ground coriander
  • ½
    head broccoli, cut into bite-sized florets
  • 1
    red bell pepper, chopped

Dressing

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Directions

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  1. Preheat the oven to 400°F (210°C).
  2. Pierce the sweet potatoes with a fork in several locations and place on a parchment-lined baking tray. Roast on the middle rack of the oven until tender, about 45 minutes, stopping once to flip.
  3. Add the oil to a large pot on high heat. When hot, add the green onion and yellow, cooking for 5 minutes. Add splashes of water as needed to de-glaze the pan.
  4. Add the garlic and saute for another 2 minutes, stirring often.
  5. Then add the curry powder, cumin, and coriander, stirring continuously for 30 - 60 seconds to toast the spices.
  6. Then add the lentils, quinoa, water, bouillon cube, and sambal. Bring to a boil, then reduce to a simmer with the lid partially covered. Simmer for 10 minutes.
  7. Add the broccoli and bell pepper, stir, cover fully with the lid, and allow to cook for 5 minutes.
  8. Meanwhile, mix all of the dressing ingredients in a small bowl or mason jar.
  9. When the sweet potatoes are removed from the oven and cool enough to handle, slice the potatoes down the centre and gently squeeze open. Use a fork to mash down inside of the sweet potato, to make room for adding fillings on top.
  10. Scoop the lentil and quinoa mixture into the "pockets" of the sweet potato. Drizzle the sauce generously over top, and enjoy!

Notes

  • Speed-it-up: batch cooking the sweet potatoes ahead of time will speed up this recipe.

Storage

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Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 12%

uncooked quinoa

Proteins 12%

dry red lentils

tahini

Fruits & Veggies 76%

medium sweet potato

stalk green onion

medium onion

clove garlic

head broccoli

red bell pepper

Calcium
No significant sources of calcium
Fat

olive oil

tahini

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Djenana - Sept. 16, 2021, 4:13 p.m.

I just made this for lunch today and it was delicious!! So fulfilling and super easy. Even my 10 month old loved it ( ofcourse without salt :) )


Alina - Sept. 14, 2021, 10:01 p.m.

Thank you so much for this one!
For two years my mom has tried many, many new vegan recipes for when I come visit. This one is her absolute favorite. It's one of the meals we both make at least every other week.
And my mom didn't even like sweet potato to begin with :D

PUL Team - Sept. 15, 2021, 2:03 a.m.

Oh, Alina, we appreciate this so much! So happy you and your mom are enjoying this one 😊


Kati - July 23, 2021, 9:15 a.m.

I looove this recipe so much! I was never a fan of sweet potatoes, but my fiancée likes them, so I was looking for a recipe, that I might like and here it is! I've cooked this over and over for the past 2 years and still like it. Especially as it is also perfect for meal prep. :)) Loads of love to PUL ♥️


Caitlin - July 19, 2021, 5:20 p.m.

This recipe is honestly such a family favorite and we have been making it on repeat for the past couple of months. It is always so delicious, easy and filling, and I always get asked to make it! Highly recommended! Thank you so much for the recipe, Sadia!

PUL Team - July 20, 2021, 3:26 p.m.

So happy your family is enjoying this one, Caitlin! Thanks for sharing with us 😃


Lisa - July 11, 2021, 11 p.m.

Incredibly delicious recipe. Can highly recommend it!
Sometimes we use millets instead of quinoa which works super well.
Definitely a go to dish for us.

Thanks so much for all your recipes. You made the transition to go fully plant-based for me and my partner super easy.

PUL Team - July 16, 2021, 2:46 p.m.

Aww we're so honoured that PUL was able to play a role in your plant-based journey, Lisa! Thank you for the kind words, it means so much 🌻


Erin - July 9, 2021, 7:56 p.m.

This recipe is a fall and winter favorite of mine!


Sarah - July 3, 2021, 9:13 a.m.

Thank you very much for sharing! We had it with bulgur instead of quinoa and some mushrooms at the side. It was awesome :)

PUL Team - July 3, 2021, 9:46 p.m.

We're so glad you're enjoying the recipe, Sarah, thank you!


Germaine - July 3, 2021, 8:04 a.m.

Just wanted to quickly thank you here for all the delicious recipes(especially this one!) you have shared with us! I’ve been trying to get into cooking recently, and your videos and website have been an immense help : ) I love that your recipes are always easy to follow and you use pretty accessible ingredients! You’ve defintley encouraged me to include more plant-based meals in my diet!

PUL Team - July 3, 2021, 9:43 p.m.

Oh, Germaine, this means so much to hear! Thank you for the lovely feedback and for your support 💖


Petra - April 27, 2021, 7:22 p.m.

It definitely tastes better with the sweet potato than with normal ones (we only had one in the pantry...). First I thought that I messed up the measurements with the sauce there was so much of it but se used it all up! Swapped the pepper for some oyster mushrooms and it was phenomenal. Our son (9m) enjoyed it too :)

PUL Team - April 27, 2021, 9:17 p.m.

Nice substitute, Petra! Glad your little one enjoyed it too 🤗


Nohya - April 25, 2021, 11:51 a.m.

I made it with rice instead of quinoa (because I didn't have it) and it was really delicious! Thanks again for all your awesome recipes!

PUL Team - April 26, 2021, 6:21 a.m.

A lovely idea, Nohya! So happy you enjoyed the recipe 😊


Lynn - April 17, 2021, 2:14 a.m.

Really delicious! Added a little chopped kale at the end. I also did a couple of large baked potatoes for the picky eater who doesn't like sweet potatoes.

PUL Team - April 19, 2021, 2:43 a.m.

Ooh all lovely ideas, Lynn! So happy you enjoyed the recipe :D