Lentil Stuffed Sweet Potatoes
Ingredients
The sweet potatoes
-
4
medium
sweet potatoes
-
4
teaspoons
olive oil
The lentil filling
-
1
cup
dry brown lentils
-
3
cups
vegetable broth or water
-
½
teaspoon
salt
-
1
can (8 ounces)
tomato sauce
-
½
tablespoon
chili powder
-
½
teaspoon
cumin
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
½
teaspoon
dry oregano
The toppings
-
½
cup
guacamole
-
½
cup
salsa
-
¼
cup
pumpkin seeds
-
2
tablespoons
lime juice
-
to taste
fresh chopped cilantro
-
to taste
Tajin (optional)
Instructions
- Preheat the oven to 400°F.
- Scrub the sweet potatoes and dry them.
- Poke the sweet potatoes with a fork 3-4 times and drizzle with olive oil.
- Roast the sweet potatoes in the oven for 50-60 minutes until soft.
- While the sweet potatoes are baking, combine lentils, vegetable broth, and salt in a pot and bring to a boil.
- Reduce to a simmer and cook lentils for 15-20 minutes until tender.
- Drain excess liquid from lentils and stir in tomato sauce and seasonings, simmering for 5 minutes.
- Mash the inside of each baked sweet potato and mix in lentils.
- Top each sweet potato with guacamole, salsa, pumpkin seeds, lime juice, and cilantro.
Nutrition Facts (estimated)
Servings
4 servings
Calories
492
Total fat
21g
Total carbohydrates
64g
Total protein
17g
Sodium
597mg
Cholesterol
30mg
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