Main image of Quinoa & Red Lentil Stuffed Sweet Potatoes

Quinoa & Red Lentil Stuffed Sweet Potatoes

55 min



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


55 min


10 min


45 min


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  • 4
    sweet potatoes
  • 1 tsp (5 mL)
    olive oil
  • 2
    stalks green onion, chopped (optional)
  • 1
    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


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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!


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


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


Fruits & Veggies 76%

sweet potato

stalk green onion


clove garlic

head broccoli

red bell pepper

No significant sources of calcium

olive oil


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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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