These Baked Sweet Potatoes with Smoky Beluga Lentils are a hearty, nutritious, and flavour-packed meal that’s perfect for any day of the week. The natural sweetness of the roasted potatoes pairs beautifully with the rich, smoky lentils, creating a satisfying and wholesome dish. High in protein, fibre, and essential nutrients, this recipe is both vegan and gluten-free, making it a great option for a balanced, plant-based meal. Easy to prepare and full of warming flavours, it’s a comforting dish that will keep you feeling nourished and satisfied.
![Baked Sweet Potatoes with Smoky Beluga Lentils [vegan] [gluten free]](https://theflexitarian.co.uk/wp-content/uploads/2024/06/Baked-Sweet-Potatoes-with-Smoky-Beluga-Lentils-vegan-gluten-free-v83-%C2%A9-Annabelle-Randles-The-Flexitarian-LR-683x1024.jpg)
These Baked Sweet Potatoes with Smoky Beluga Lentils make for a hearty, satisfying, and nutritious meal, whether you’re serving them for lunch or dinner. The combination of soft, caramelised roasted sweet potatoes and rich, smoky lentils creates a flavour-packed dish that is both comforting and deeply nourishing.
With its high protein and fibre content, this meal is a fantastic plant-based alternative that will keep you feeling full and energised. Even dedicated meat-eaters will love its bold, savoury taste and satisfying texture!
This recipe is vegan and gluten-free, making it a great option for those following a plant-based, flexitarian diet, or allergy-friendly diet. The smoky beluga lentils, cooked with warming spices, tomato, and a touch of smoked paprika, add depth and richness to the dish without the need for meat. Beluga lentils are an excellent source of plant-based protein, iron, and essential nutrients, helping to create a well-balanced and nourishing meal. Paired with naturally sweet and creamy roasted sweet potatoes, the combination is both delicious and packed with health benefits.
Beyond being incredibly nutritious, this dish is also low in fat, making it a lighter yet still satisfying meal. It’s also easy to prepare, requiring minimal effort while delivering maximum flavour. Whether you’re making it as a quick weeknight dinner or meal-prepping for the week, these baked sweet potatoes with smoky lentils are an ideal go-to recipe.
For added freshness, top your potatoes with a handful of fresh herbs, a dollop of dairy-free yogurt, or a squeeze of lemon juice. Serve them on their own or alongside a crisp green salad for an extra boost of greens. However you choose to enjoy them, these Baked Sweet Potatoes with Smoky Beluga Lentils are sure to become a favourite.
Other Baked Sweet Potato Recipes To Try
- Baked Sweet Potato with Spinach Chana Masala
- Baked Sweet Potatoes with Black Bean Salsa
- Air-Fryer Baked Sweet Potatoes with BBQ Pulled Jackfruit
- Purple Sweet Potatoes with Red Thai Spinach Curry
How to make these baked sweet potatoes
To remove any dirt or soil, you first need to wash and scrub the sweet potatoes. Place them on a baking tray and pierce them all over with a fork. Simply drizzle some olive on top and cook for 40-50mins until soft. The cooking time will depend on the size of the sweet potatoes. If you are in a rush, you can also microwave the sweet potatoes. You still need to pierce the skin but once in the microwave, it should only take 5 minutes for the sweet potatoes to be ready. The flesh should be fork tender, if not carry on microwaving the sweet potato 30 seconds at a time.
While microwaving works really well, I prefer to bake these sweet potatoes in the oven while I prepare the rest of the ingredients.
While the sweet potatoes are cooking, the beluga lentils are cooked in a tomato base with smoked paprika, pepper and spinach.
Once the sweet potatoes are baked, cut them lengthwise down the centre. Spread the sides slightly and load them up with lentil mix.
I like to serve these baked sweet potatoes with smoky beluga lentils with plenty of chopped fresh coriander and a dollop of dairy-free cream or yoghurt.
If you love these baked sweet potatoes, you should also try …
For a different twist on this perennial comfort food classic, my sweet and soft baked sweet potatoes with a topping of mild and juicy spinach chana masala is a truly tasty alternative. So so good and straightforward, it can also be enjoyed by the whole family or between friends.
Beluga lentils are small black lentils that grow in North America. When cooked they retain their texture and are ideal for hearty dishes. High in antioxidants, dietary fibre and folates, beluga lentils are a great source of low-fat plant-based protein.
In the Autumn I like to pair them with squash or pumpkin, like in this roasted winter squash with creamy lentils recipe that makes another comforting vegan meal. For something lighter and refreshing try my lentil tabbouleh salad.
I hope you enjoy this recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Baked Sweet Potatoes with Smoky Beluga Lentils [vegan] [gluten free] © Annabelle Randles | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2021/03/Baked-Sweet-Potatoes-with-Smoky-Beluga-Lentils-vegan-gluten-free-v8-%C2%A9-Annabelle-Randles-The-Flexitarian-300x300.jpg)
Baked Sweet Potatoes with Smoky Beluga Lentils
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 4 medium sweet potatoes
- olive oil
- 1 onion finely chopped
- 5 garlic cloves grated
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 red pepper diced
- 400 g can chopped tomatoes
- 200 g beluga lentils
- 400 ml vegetable stock
- 175 g spinach leaves
- lemon juice to taste
- salt & pepper
TO SERVE:
- small bunch fresh coriander
- dairy-free cream or yoghurt
Instructions
- Heat oven to 200C/180C fan/gas 6.
- Wash and scrub the sweet potatoes. Place on a baking tray. Pierce all over with a fork. Drizzle some olive on top. Cook for 40-50mins until soft. The cooking time will depend on the size of the sweet potatoes.4 medium sweet potatoes
- Heat some olive oil in a saucepan. Add finely chopped onion, grated garlic cloves, smoked paprika and ground cumin. Fry gently until the onion is soft. Add diced red pepper and gently fry for another 2 ins or so. Add lentils, tomatoes and vegetable stock.olive oil, 1 onion finely chopped, 5 garlic cloves, 2 tsp smoked paprika, 1 tsp ground cumin, 1 red pepper, 400 g can chopped tomatoes, 200 g beluga lentils, 400 ml vegetable stock
- Bring to boil. Then cook covered under medium heat for 15mins then uncovered for another 15mins.
- Mix in the spinach leaves and cook for a couple of minutes until wilted. Season to taste with lemon juice, salt and pepper.175 g spinach leaves, lemon juice to taste, salt & pepper
- When the sweet potatoes are cooked, cut them lengthwise down the centre. Spread the sides slightly and top with lentil mix. Serve with plenty of chopped fresh coriander and a dollop of dairy- free cream or yoghurt.small bunch fresh coriander, dairy-free cream or yoghurt
Nutrition
Find this recipe online:
Baked Sweet Potatoes with Smoky Beluga Lentils
https://theflexitarian.co.uk/recipe-items/baked-sweet-potatoes-with-smoky-beluga-lentils-vegan-gluten-free/
I cannot wait to see your posts!
Other recipes you might enjoy
![Baked Sweet Potatoes with Smoky Beluga Lentils [vegan] [gluten free] © Annabelle Randles | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2021/03/Baked-Sweet-Potatoes-with-Smoky-Beluga-Lentils-vegan-gluten-free-v9-©-Annabelle-Randles-The-Flexitarian-150x150.jpg)
Perfect :).
So glad you liked it. Annabelle xx