Smoky Red Lentil Stuffed Sweet Potatoes are a healthy vegan recipe that are full of flavor. Baked sweet potatoes get packed with smoky lentils and topped with tangy coconut yogurt, as well as creamy avocado. They’re easy to make & meal prep approved!

Smoky Red Lentil Stuffed Sweet Potatoes recipe topped with coconut yogurt, avocado, and fresh cilantro, sitting on a cutting board, with a fork.

Each bite into these Smoky Red Lentil Stuffed Sweet Potatoes recipe encompass all of the following: sweet, smoky, tangy, and creamy.

Even though lentils might not be one of your sweet potato stuffing go-to, it will quickly become a favorite. Thanks to the bold seasonings, the lentils definitely have a bit of a kick to it!

While the smoky lentils are the star, the toppings are just as crucial. The tangy coconut yogurt and creamy avocado mellow out the spiciness of the lentils, and the caramelized sweet potato adds the perfect amount of sweetness.

What’s best about this healthy vegan stuffed sweet potato recipe is that it’s just as good as leftovers, as it is fresh. Thus, it’s the perfect meal prep option when your week is packed!

Why You’ll Love This Vegan Stuffed Sweet Potato Recipe

Full of Flavor: Thanks to the sweet potato, smoky lentils, tangy coconut yogurt, and the creamy avocado, each bite is packed with flavor.
Perfect for Leftovers: Double the recipe and enjoy all week long for a quick + hearty dinner.
Balanced Meal: From the smoky filling to the toppings, this recipe is stuffed/coated with nutrition.

Vegan Red Lentil Stuffed Sweet Potatoes recipe topped with coconut yogurt, avocado, and fresh cilantro, sitting on a cutting board, with a fork.

Ingredients

Organic Sweet Potato: For this recipe I used garnet sweet potatoes, but you can technically use any type of potato you love! I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
Organic Red Lentils: For best results, use I highly recommend red lentils.
Organic Spices: Smoked paprika, garlic powder, cayenne pepper, tomato paste, sea salt, and black pepper, are the spices used to season the smoky lentils.
Organic Coconut Yogurt: For topping & be sure to use a plain flavor, as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Organic Avocado: For some extra creaminess, as well healthy fats to top it off.
Organic Cilantro: Love it for topping, but if you’re not a fan you can leave it out!

How To Make

Roast the Potatoes. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 45 – 55 minutes.
Smoky Lentils. In a large pot, add the lentils and spring water. Bring to a boil and simmer for 15 – 20 minutes, until the lentils have softened. Stir in the spices and tomato paste.
Assemble. When the sweet potatoes are fork tender, remove from the oven and let rest for 5 minutes. Slice the sweet potatoes in half lengthwise, carefully keeping them intact. Pinch the sides together to squeeze and open up the center. Fluff it with a fork. Top with the smoky lentils, coconut yogurt, avocado, & fresh cilantro. Enjoy!

Tips for Making Vegan Stuffed Sweet Potatoes Perfectly

Bake the Sweet Potato First: While the sweet potatoes are baking in the oven you can prepare the sweet potato stuffing.
Use Large Even-Sized Sweet Potatoes: You want to make sure the sweet potatoes have enough room in them to stuff. If you use small or thin sweet potatoes it will make it more difficult to stuff them. Try to get sweet potatoes that are all the same size and shape so they all cook evenly.
Poke Holes in the Sweet Potatoes: It’s best to poke holes in the sweet potatoes before baking. This allows the steam to escape from the potatoes while they cook. This will prevent the chance of your sweet potato exploding in the oven! (it’s rare, but it can happen).
Organic Coconut Yogurt: Be sure to use a plain flavor, as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Reheating

As mentioned above, this Smoky Red Lentil Stuffed Sweet Potatoes are the perfect healthy + vegan for leftovers & meal prep!

Fridge Storage. Transfer to sweet potato and filling, to separate air-tight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. To a baking sheet, stuff the sweet potatoes with the smoky lentils. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with toppings.

Healthy Vegan Smoky Red Lentil Stuffed Sweet Potatoes recipe topped with coconut yogurt, avocado, and fresh cilantro, sitting on a cutting board, with a fork.

More Healthy Vegan Stuffed Sweet Potato Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Smoky Red Lentil Stuffed Sweet Potatoes

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 50
Total Time: 60
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

SWEET POTATOES

4 sweet potatoes

SMOKY LENTILS

1 cup dry red lentils
3 cups spring water
2 tsp smoked paprika
½ tsp cayenne pepper, more or less to taste
Sea salt & black pepper, to taste
2 tbsp tomato paste

TOPPINGS

Plain coconut yogurt
Avocado(s), sliced
Fresh cilantro

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Instructions

Roast the Potatoes. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 45 – 55 minutes.
Smoky Lentils. In a large pot, add the lentils and spring water. Bring to a boil and simmer for 15 – 20 minutes, until the lentils have softened. Stir in the spices and tomato paste.
Assemble. When the sweet potatoes are fork tender, remove from the oven and let rest for 5 minutes. Slice the sweet potatoes in half lengthwise, carefully keeping them intact. Pinch the sides together to squeeze and open up the center. Fluff it with a fork. Top with the smoky lentils, coconut yogurt, avocado, & fresh cilantro. Enjoy!

Notes

Bake the Sweet Potato First: While the sweet potatoes are baking in the oven you can prepare the sweet potato stuffing.

Use Large Even-Sized Sweet Potatoes: You want to make sure the sweet potatoes have enough room in them to stuff. If you use small or thin sweet potatoes it will make it more difficult to stuff them. Try to get sweet potatoes that are all the same size and shape so they all cook evenly.

Poke Holes in the Sweet Potatoes: It’s best to poke holes in the sweet potatoes before baking. This allows the steam to escape from the potatoes while they cook. This will prevent the chance of your sweet potato exploding in the oven! (it’s rare, but it can happen).

Organic Coconut Yogurt: Be sure to use a plain flavor, as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Reheating: Transfer to sweet potato and filling, to separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. To a baking sheet, stuff the sweet potatoes with the smoky lentils. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with toppings.