Greek Lentil Stuffed Baked Sweet Potatoes (Vegan)

It is hard for me to pick a favorite vegetable - but I have to go with sweet potatoes. They are so versatile and the flavor to me is on point. I typically like to sauté them in a hash, but I decided to mix them up a do a Greek Lentil Stuffed Baked Sweet Potatoes (vegan) this time.

Greek food is one of my favorites, so naturally I made a greek inspired sweet potato. The yogurt sauce pairs perfectly with the lentils. This is one of my favorite meals I have made in a while, so much so that I made it twice this week.

I love a good stuffed sweet potato recipe. For more yummy stuffed sweet potato recipes try my buffalo chickpea stuffed sweet potato or my mediterranean white bean stuffed sweet potato.

Why you'll love this recipe

• It is vegan, gluten free and high in plant based protein.
• It is easy to make.
• The herby yogurt sauce is packed with flavor.
• The fiber and probiotics in the recipe are healthy for your gut.

Ingredients

• sweet potato
• shallot
• garlic
• lentils
• paprika
• oregano
• tomato sauce
• vegan yogurt
• olive oil
• lemon
• dill

Substitutions

• Vegan yogurt - can be subbed with greek yogurt if not vegan.
• Sweet potatoes - can be subbed with spaghetti squash.
• Dill or parsley - basil or mint can also be subbed.

Instructions to make stuffed sweet potato with yogurt sauce

Cook sweet potatoes until tender.

Add all filling ingredients to a pan and cook until cooked through.

Make sauce by adding all sauce ingredients to a bowl and mixing.

Top sweet potatoes with filling and sauce.

Recipe FAQ

Recipe Pro-Tips

If you are not vegan and want to add more protein to this recipe use greek yogurt for the sauce.

Other yummy plant based recipes to try

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greek lentil stuffed baked sweet potatoes

These greek lentil stuffed baked sweet potatoes are a delicious plant based meal.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Servings 2

Calories 517 kcal

Ingredients

  

1x2x3x

• 1 large or 2 small sweet potatoes - cut in half long ways

Stuffing

• 1 shallot or ½ an onion - finely chopped
• 2 cloves garlic - minced
• 1 ¼ cups cooked lentils about ¾ cup dried, can use canned lentils
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• 1 cup tomato sauce I used Rao's
• salt/pepper to taste

Sauce

• ½ cup vegan yogurt I suggest coconut
• ¼ cup olive oil
• juice from ½ lemon
• 1 garlic clove - minced
• ¼ cup chopped dill or parsley
• salt/pepper to taste

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Instructions

 

• Preheat oven to 400 degrees. Coat your sweet potato in a splash of oil and salt/pepper. Roast face down for 40-50 minutes.
• Heat oil in a skillet over medium heat. Add garlic and shallot. Cook for 5-7 minutes until onion has softened. Add all remaining stuffing ingredients and stir until combined. Cook for 3 more minutes and then remove from heat.
• Mix together your sauce ingredients in a small bowl, set aside.
• Let sweet potatoes cool slightly and then top with stuffing and sauce

Notes

This makes 2 servings of stuffed sweet potato or 1 if you are extremely hungry.

Nutrition

Calories: 517kcalCarbohydrates: 73gProtein: 18gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 8mgSodium: 712mgPotassium: 1616mgFiber: 18gSugar: 18gVitamin A: 25436IUVitamin C: 22mgCalcium: 208mgIron: 8mg

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