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Quinoa & Red Lentil Stuffed Sweet Potatoes
55 min
Main
Stuffed potatoes
Total
55 minPrep
10 minCook
45 minContains
soy
sesame
Swap out
gluten
Free from
peanut
tree nut
Ingredients
Stuffed sweet potatoes
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4medium sweet potatoes
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1 tsp (5ml)olive oil
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1medium onion, chopped
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2garlic cloves, crushed
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½ tspground cumin
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½ tspground coriander
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2 cups (480ml)vegetable broth
-
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½medium broccoli, cut into bite-sized florets
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1red bell pepper, chopped
Tahini balsamic dressing
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2 Tbsp (30ml)water
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Optional garnish
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sliced green onion
Make your own
Directions
- Line a baking tray and preheat the oven to 400°F (210°C)*.
- Pierce each sweet potato 8 - 10 times with a fork in several locations. Roast until tender, about 45 - 55 minutes.
- Meanwhile, add the oil to a large pot on high heat. When hot, add the onions, cooking until lightly golden.
- Add the garlic and cook for another 2 minutes, stirring often.
- Then add the curry powder, cumin, and coriander. Stir for 30 - 60 seconds to toast the spices.
- Add the lentils, quinoa, broth, and sambal. Bring to a boil, lower to a simmer, and cook partially covered for 10 minutes.
- Add the broccoli and bell pepper. Stir, cover fully with the lid, and cook for 5 minutes.
- Meanwhile, mix all of the dressing ingredients in a small bowl.
- When the cooked sweet potatoes are cool enough to handle, slice them lengthwise and gently squeeze open. Use a fork to mash the inside to make room for the fillings on top.
- Scoop the lentil and quinoa mixture into the "pockets" of the sweet potato. Drizzle the sauce generously over top, and enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Store in an airtight container in the fridge for up to 3 days.
Let us know what you think
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 & Starches 63%
• medium sweet potato
• uncooked quinoa
Proteins 13%
• dry red lentils
• tahini
Fruits & Veggies 24%
• medium onion
• garlic clove
• medium broccoli
• red bell pepper
Calcium
No significant sources of calciumFat
• olive oil
• tahini
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Very good. I enjoyed this. And very filling.
Delicious, as always ✨
Thank you!
This was super yummy and easy to make! Thank you 😘Sadia for this recipe and Robin for such a super clear app!
So simple. Perfect midweek meal. Doing this again!!
Delicious! Layers and layers of flavor with each bite.! Creamy texture with a nice bite from the broccoli. The tahini dressing just takes the dish to another level!
One word- YUM!!! 😋
Not really a fan of sweet potatoes… 😅, after this dish I totally turned around. What an amazing flavors, I will look around in this app for more sweet potatoes dishes , yeaahhh 🥰✨
I love this! I made this for my meal prep and will absolutely make it again. I made some adjustments like fresh green beans in place if the broccoli since I need to stick to a low FODMAP diet, but it was perfect! I loved it even without the dressing!
This recipe is a winner! Nutritious and deeply satisfying! I omit the bouillon cube and the sambal oelek (cause I can't eat spicy food), use a whole broccoli instead of 1/2. The tahini sauce is delicious and the green onions give such a nice finishing touch. We also make it with roasted diced sweet potatoes instead of whole as that makes it a little easier, I think, for meal prepping. Thank you <3
This is delicious!! Easy to make, and so nourishing.
Can I swap tahini with something else? I have tried tahini before multiple times but I just can't eat it.
Amazing! I love it! We instantly decided we will have it again next week :)
Easy and simple with full of flavors 🤗
Delicious! I'm not a huge fan of curry powder, but I subbed it out for just some green herbs. Next time I would double the amount of broccoli. Another fabulous recipe!
This is something very special. I'm having so much fun working through your database of recipes of plant based meals. This is just.....WOW.......WOW.....I don't know what else I can say.
Healthy recipe with great potential but personally wasn't a fan of the Indian flavour profile with the other ingredients!
My first time ever making a pick up limes recipe and it turned out to be soo good. I swapped sambal with sriracha sauce and skipped the buillon cubes since I didn’t have but still tasted very good.
WOW so so good so so filling you have to make this!!!
Hello Pick up Limes staff, I love this dish. I made this dish yesterday. This recipe will be in my rotation off dishes to make.
I have been watching you and Robin for a few months now. I had to switch over to eat
only vegetables because I have high blood pressure. I currently take 3 medications.
I hope to get it down soon through diet and exercise. I walk a mile and a half in the evenings after work. 10 stars for this recipe.
I appreciate all your videos I watch on the YouTube channel.
Take care
Sharon Baltimore Maryland
Delish and quick!
Delighted and quick!
Absolutely delicious. I think I'll make a bit more sauce next time.
Really delicious - I didn’t expect this to go, but the sweetness of the potato, the spice of the filling, and the yummy sauce were a really satisfying combo
Absolutely delicious!! The sweetness of the potatoes, the delightful tahini sauce, and the combination of quinoa/lentils with broccoli/bell pepper create an incredible blend of flavors and textures! What a mouthwatering combination!!
Really good! Maybe my sweet potatoes were too small but I had too much filling left over, so the next day I made sweet potato fries in the air fryer and put the filling and dressing on top and it was just as tasty.
Would frozen broccoli work in place of fresh? Love your blog!
I usually like PUL recipes, but this was a total miss.
This is so good, we loved it! The flavors are very well-balanced, yum! :)
When we make it again, we will swap step 0 and step 1 so the potato can start softening during our prep of the veggies. Now we had to wait 30 minutes while the filling and dressing were already done... (and they looked very good, so it was hard! :p )
We made this for new years for 6 people and it was a relatively easy but really fancy looking meal! The sweetnees of the potatoes really comes out when baking them in the oven like this, the filling was really tasty as well and the tahin sauce gave it a great finish. I would definitely recommend:) another time i just made the filling and that was great as a quick dinner as well and you only need one pot! :)
Absolutely love it. It’s our Christmas meal
This dish has amazing mild flavors that sing with the sweet potato in a way I had not imagined. I will make this one again! Very delicious and filling too.
Nutritionally and tastly balanced. Amazing! 😍 Didn't have quinoa in my pantry so swaped for buckwheat but worked wonderfully as well 👍😊
It is the second time that I have done this recepie and I really love it! The combination of the sweet potato, stuffing and dressing it is just amazing! I soak the lentils and quinoa, but not sure if they just should been rinsed. Thank you.
Hi!
Can the Quinoa & Red Lentil Stuffed Sweet Potatoes be Frozen?
Lydia de Montréal
Merci
Very tasty
It was a great, cozy dinner!
I really loved it!
Really good and creative combination of flavors. The sweet potato is the perfect base for the filling and dressing.
A nice meal that feels healthy and delivers on flavour. We had to sun peanut butter for tahini and it was really tasty.
So delicious. I didn’t have curry powder so I used Garam masala instead and I added a tablespoon of maple syrup to the dressing. It paired WONDERFULLY with the potato and complimented the creaminess of the tahini
Delicious plant based dish! I think I bought too big potatoes so that the dish was reallllly consistent. But so good that we ate the next day too!
Thank you so much PUL!
Holy moly, this is delicious! So filling, and my kids loved it. The dressing is sweet, salty, creamy and moreish.
I’m in the process of making this recipe now and the filling tasted so good! The only thing I think would be helpful would be designating the amount of punctures for the potato exactly. I just took mine out of the oven and they weren’t quite ready yet! I was looking at another recipe that said to puncture at least 10 times on all sides, so I realize I didn’t puncture enough. Just a thought! Can’t wait to eat!
Looks delicious and definitely something I'm going to make one day! What tahini do you recommend using for the dressing? White or brown? I'm too lazy to make my own tahini ;)
Incredibly good! As always, your recipe was delicious! I steamed my sweet potatoes in my instant pot and did a mix of red lentils and black lentils because I didn't quite have a full 1/2 cup of red. Can't wait for lunch this week. Definitely will be putting this meal in my rotation. Thanks!
Amazing! Nutritious and sooo tasty
I make this practically every week. It's easy and super healthy, we love it!
You are so creative! We had this for dinner tonight and loved it. I'll be making this again. It's even something we can serve to company. Thank you so much.
I made this the other night and I found its just easier to spoon out the potato flesh from the peel and lay out the quinoa atop. Otherwise, a very good way to get eating that quinoa (not a fan, personally).
This was truly AMAZING and we agreed that it must be kept in frequent rotation! The only change I made was to add a tiny touch of maple syrup to the dressing as our tahini was a bit bitter. The spices were perfectly balanced and the combination of red lentils and quinoa made the dish robust. Thanks PUL for yet another wonderful dinner!
Simply delicious!
Wow, this was one good meal! I was very surprised, since I didn’t expect the filling to match so perfectly with the sweet potatoes. It was such a good and delicious meal.
I also tried it with a yogurt dressing instead of the tahini dressing, which I even like a tiny bit more! Nevertheless, this is such a great meal. So, thank you a lot! 🥰
Excellent creation. The sweet potatoes soothe my sugar cravings & qunioa are great source of protein. Definitely worth the try!
This recipe is so filling and hearty! My family and I often struggle to find healthy vegan recipes that are substantial enough to keep us on a healthy diet but Pick Up Limes never disappoints. Their recipes are so incredibly crucial in our daily lives. Thank you Pick Up Limes for all you do!
Delicious! I’ll make this again and actually use the recommended sauce. I was out of tahini and balsamic vinegar so I substituted peanut butter, sesame oil, and apple cider vinegar. I also added some Agave.
This was absolutely delicious. I sautéed the pepper with the onion and used spinach. Definitely will make again. I also shared the recipe.
I am not overly comfortable in the kitchen but I just cooked this recipe and found it simple and delicious. I don't eat bell pepper because they don't agree with me so swapped in zucchini. I am also not a huge fan of tahini, only using minimal amounts in hummus, however I was pleasantly surprised with the dressing too. Will definitely be making this dish on repeat. Thank you so much!
So pleasantly surprised! I was looking for a recipe to use up my sweet potatoes and I’m so glad I gave this one a chance! PUL never disappoints me. The only change I made was to swap the red lentils for green ones (all I had in my pantry) and baby spinach instead of broccoli. It tasted amazing! Do not skimp on the dressing. It really is the best part!
Thank you for this recipe, really easy and delicious, perfect for weekday dinner. I'll definitively do it again. It was my first time cooking with tahini, and I will try this dressing recipe with other salads. I didn't have broccoli on hand so I used baby spinach.
Amazing recipe ! Great comfort food while being packed with veggies and good stuff! Loved how easy and efficient the whole process was :) Will definitely become a staple recipe from now on <3
Ever since I tried my first stuffed sweet potato they have been one of my go-to easy meal ideas. I really love the filling in this recipe and the dressing is so incredibly good as it pairs perfectly with all the other flavours! Tahini dressings are one of my faves! We come back to this recipe again and again particularly in fall/winter.
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 :) )
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
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 ♥️
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!
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.
This recipe is a fall and winter favorite of mine!
Thank you very much for sharing! We had it with bulgur instead of quinoa and some mushrooms at the side. It was awesome :)
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!
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 :)
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!
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.