Quinoa & Red Lentil Stuffed Sweet Potatoes
55 min
Meal
Side
Stuffed potatoes
Total
55 minPrep
10 minCook
45 minContains
soy
sesame
Swap out
gluten
Free from
peanut
tree nut
Ingredients
-
4medium sweet potatoes
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1 tsp (5 mL)olive oil
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2stalks green onion, chopped (optional)
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1medium onion, chopped
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2cloves garlic, crushed
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1 tsp (2 g)curry powder
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½ tspground cumin
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½ tspground coriander
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2 cups (480 mL)water
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½vegetable bouillon cube
-
-
½medium broccoli, cut into bite-sized florets
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1red bell pepper, chopped
Dressing
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2 Tbsp (30 mL)water
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Make your own
Directions
- Preheat the oven to 400°F (210°C).
- 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.
- 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.
- Add the garlic and saute for another 2 minutes, stirring often.
- Then add the curry powder, cumin, and coriander, stirring continuously for 30 - 60 seconds to toast the spices.
- 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.
- Add the broccoli and bell pepper, stir, cover fully with the lid, and allow to cook for 5 minutes.
- Meanwhile, mix all of the dressing ingredients in a small bowl or mason jar.
- 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.
- 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
- 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 15%
• medium sweet potato
• uncooked quinoa
Proteins 15%
• dry red lentils
• tahini
Fruits & Veggies 70%
• stalk green onion
• medium onion
• clove garlic
• medium broccoli
• red bell pepper
Calcium
No significant sources of calciumFat
• 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.
Discussion & Rating
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.