An easy and delicious vegan dinner loaded with flavor and perfect for a comforting and filling meal.
This post is sponsored by Amy’s Kitchen. Thank you for supporting the brands that support me!
It’s officially fall! That doesn’t mean too much when you live in the desert, but it is finally getting into the 80s, and I appreciate that. I may not be dusting off my sweaters just yet, but I am happily enjoying comfort food 🙂
These Stuffed Lentil and Quinoa Sweet Potatoes are really easy to make, thanks to this Lentil soup from Amy’s Kitchen! I’m guessing most people are already familiar with Amy’s products because they’re awesome!
They make tons of healthy pre-made food. We always make sure to have a few frozen pizzas in the freezer; this time of year, I could live on their soups. This Curry Lentil flavor is one of my favorites! Their products are vegetarian, egg-free, and vegan, with many gluten-free options.
Curried Lentil and Quinoa Stuffed Sweet Potatoes Recipe Ingredients
- Sweet potatoes
- Dry quinoa
- Amy’s Kitchen Curried Lentil Soup – I used one can, but you can use two if you want lots of lentil soup on top!)
- Optional garnishes – Fresh cilantro leaves and cashews.
Why Your Body Will Love This Recipe
Immune System Support – Sweet potatoes contain a good amount of Vitamin A, which helps the body fight infections and keeps the immune system healthy. Alongside Vitamin A, sweet potatoes contain beta-carotene and carotenoids to protect our eyes and muscles. Broccoli has many antioxidants that further support the immune system.
Digestive Health – Lentils, sweet potatoes, and quinoa are a great sources of fiber, helping us feel full longer, smoothing the digestive process, and carrying toxins out of our systems.
Muscle and Bone Health – Lentils are high in fiber and protein, filling you up and keeping you feeling full for long periods. The plant-based lentil protein also helps the body build and maintain muscle, bones, and skin. The fiber in lentils aids in keeping our digestive systems running smoothly so we don’t get constipated. Quinoa is also an excellent protein source vital for muscle health and satiety. It contains all nine essential amino acids, making it a complete protein.
How To Make Curried Lentil and Quinoa Stuffed Sweet Potatoes
- Heat the oven to 400 degrees F. Pierce the sweet potatoes a few times each with a fork and then place them next to each other on a baking sheet or in a baking dish. Bake the sweet potatoes until fork tender and cooked through, 40-50 minutes.
- Make the quinoa while the sweet potatoes bake. Rinse the quinoa and add it to a small saucepan with 1 cup of water or vegetable broth. Bring to a simmer and cook until the water is absorbed, 10-15 minutes.
- Cut sweet potatoes down the center, using your hands to help open them up a bit. Then, use a fork to mash the insides.
- Top each sweet potato with an equal amount of quinoa and lentil soup. Return to the oven until everything is heated through, about 10 minutes. Garnish with cilantro and cashews, if desired.
Recipe Tips and Thoughts
- This recipe is vegan and gluten-free.
- These stuffed sweet potatoes can be eaten for dinner or lunch. I really love them as a make-ahead lunch. You can assemble them at the beginning of the week and just heat one up in the oven or microwave when lunch rolls around. They’re super filling and have lots of healthy ingredients!
- Some of my favorite flavor combinations are sweet potatoes, quinoa, lentils, and curry. I made this one-pot meal a while back using them, and it consistently gets great reviews!
- I hope you love this dish as much as I do, and don’t forget to check out all of Amy’s delicious products!
- Sweet potatoes can be stored in an airtight container for 4-5 days.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Stuffed Veggie Recipe Ideas?
Vegan Sloppy Joe Stuffed Sweet Potatoes
Vegetarian Stuffed Peppers with Cauliflower Rice
Loaded Breakfast Stuffed Peppers
Quinoa and Chickpea Stuffed Tomatoes
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Curried Lentil & Quinoa Stuffed Sweet Potatoes
Description
A delicious and easy comforting vegan dish!
Ingredients
- 4 small sweet potatoes
- 1/2 cup dry quinoa
- 1 can Amy’s Kitchen Curried Lentil Soup (or 2 cans if you want lots of lentil soup on top!)
- Optional garnishes: fresh cilantro leaves, cashews
Instructions
- Heat oven to 400 degrees F. Pierce sweet potatoes a few time each with a fork and then place them next to each other on a baking sheet or in a baking dish. Bake sweet potatoes until fork tender and cooked through, 40-50 minutes.
- Make the quinoa while sweet potatoes are baking. Rinse quinoa and add it to a small saucepan with 1 cup of water or vegetable broth. Bring to a simmer and cook quinoa until water is absorbed, 10-15 minutes.
- Cut sweet potatoes down the center and use your hands to help open them up a little bit. Use a fork to mash the insides.
- Top each sweet potato with an equal amount of quinoa and lentil soup. Place back in the oven until everything is heated through, about 10 minutes. Garnish with cilantro and cashews, if desired.
Notes
Sweet potatoes can be stored in an airtight container for 4-5 days.
Do you have a recipe for curried lentil soup?
I do! Here you go 🙂