Baked Sweet Potatoes with Smoky Beluga Lentils [vegan] [gluten free]

This baked sweet potatoes with smoky beluga lentils recipe makes a hearty and easy dinner or lunch that will please meat-eaters and non-meat-eaters alike.

This baked sweet potatoes with smoky beluga lentils recipe makes a hearty and easy dinner or lunch that will please meat-eaters and non-meat-eaters alike.

Vegan and gluten-free, this dish is low in fat and bursting with fibre and plant-based protein.

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]

This baked sweet potatoes with smoky beluga lentils recipe makes a hearty and easy dinner or lunch that will please meat-eaters and non-meat-eaters alike.

5 from 3 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Beans & Pulses, Family Meals

Cuisine English

Servings 4 people

Calories 409 kcal

Equipment

oven tray

saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

TO SERVE:

• small bunch fresh coriander
• dairy-free cream or yoghurt

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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.
• 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.
• 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.
• 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.

Nutrition

Serving: 300gCalories: 409kcalCarbohydrates: 84gProtein: 19gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 709mgPotassium: 1344mgFiber: 20gSugar: 15gVitamin A: 37936IUVitamin C: 70mgCalcium: 194mgIron: 8mg

Find this recipe online:

Baked Sweet Potatoes with Smoky Beluga Lentils [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/baked-sweet-potatoes-with-smoky-beluga-lentils-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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