Tuck into these Curried Lentil Stuffed Sweet Potatoes – an easy vegan meal packed with deep complex flavours! Great for a midweek meal or Meatless Monday!
Lentil Stuffed Sweet Potatoes – A great weeknight dinner!
We all want to have dinner quick on the table after a long week of work! But sometimes it is worth to wait a little bit longer for a meal and these lentil stuffed sweet potatoes are worth waiting for!
The baked sweet potatoes are stuffed with curried lentils – and the combination of the sweet potato and the spicy lentils are a great match that will make you want to eat this all day long.
How to make whole baked sweet potatoes
Baking sweet potatoes is easy – but it takes a little bit of time to do it.
To make the potatoes in the oven, preheat the oven, prick the potatoes with a fork and place them in the oven and bake for about an 1 hour.
During that time you can prepare the lentils or simply just chill out on the sofa waiting for the sweet potatoes to be done!
The quick route to baked sweet potatoes
However! If you own a microwave, you can microwave your sweet potatoes and they will be ready in about 10 minutes! To bake your sweet potatoes in the microwave, prick them with a fork as you would if you were to bake them in the oven.
Place the potato in the microwave and microwave for 5 minutes. After 5 minutes, turn the sweet potato around and microwave it for another 4-5 minutes. Depending on the size of the potato I may take a minute more or less to bake it.
Microwaving sweet potatoes really works a charm and they taste the same as if you would make them in the oven!
Lentil Stuffed Sweet Potatoes – Nutrition Breakdown
- Iron – Lentils are a real good source of iron, which is important for oxygen transportation in the body and for healthy hair! The iron found in lentils are non-heme, which is not absorbed as well as heme-iron. Vitamin C improves absorption of non-heme iron and this meal is also rich in vitamin C thanks to the sweet potato and spinach. To boost the vitamin C content further, add red peppers to the side salad – peppers are a great source of vitamin C!
- Thiamine – Also known as vitamin B1, is important for the conversion of carbohydrates into energy and the metabolism of protein.
- Riboflavin – Or vitamin B2, are like the other vitamin B’s important for the metabolism of carbohydrates, protein and fat. Riboflavin may also help to improve iron status in the body!
- Beta-carotene – Beta-carotene is converted to active vitamin A in the body, and is important for immune system, healthy eye sight and for healthy skin! Beta-carotene also works as an antioxidant in the body and helps to protect your cells against cell damage
- Selenium – This mineral is important for the body’s defence against free radicals and also play a role in thyroid health
These lentil stuffed sweet potatoes are gluten free and vegan, making it a great meal for meatless Monday or simply for a weeknight dinner.
Top with fresh coriander, a drizzle of coconut milk and some chili if you want it more spicy! Serve with a mixed leafy salad on the side and the meal is complete!
Love sweet potatoes? Check out these recipes
- Baked Sweet Potato Rosti
- Korean Style Sweet Potato Noodles
- Baked Sweet Potato Crisps
- Chilli Garlic Sweet Potato Comfort Bowl
If you make these lentil stuffed sweet potatoes, comment and rate it! And don’t forget to take a picture and @nutritionstmeetschef on Instagram and Facebook!
A flavourful vegan and gluten free meal! Perfect for a midweek night meal!
- 100 g / 1/2 cup uncooked puy lentils
- red onion, sliced
- 1 tsp turmeric
- 1 tsp coriander
- 0.5 tsp cumin
- 1 tsp garam masala
- 1 tsp minced garlic
- 1 tsp minced ginger
- 0.5 red chili
- 200 ml coconut milk
- 100 g spinach
- 2 sweet potatoes (about 250-300 g each)
- Salt and pepper to taste
- Coriander (cilantro)
- coconut milk
- chopped fresh chili
Preheat the oven to 225°C.
Prick the sweet potatoes with a fork and place in the oven. Bake for 1 h, or until soft.
Cook the lentils following pack instructions.
Heat a large frying pan with a little bit of coconut oil. Add the onions and sauté for a minute. Add the spices and cook for a minute or so, or until fragrant.
Add the garlic, ginger and chili, and cook for a minute or two. Then pour in the coconut milk and simmer on a low heat for 10 minutes. Add the spinach and cooked lentils and simmer for another 10 minutes. Add more water if it gets too thick then add salt and pepper to taste.
Once the potatoes are cooked, cut it open and press it gently on the side with the help of a clean kitchen cloth (so you don't burn your fingers!)
Divide the curried lentils over the sweet potato and top with fresh coriander, a drizzle of coconut milk and chopped fresh chili!