Posted by Melissa Kinghttps://mywholefoodlife.com/2016/01/19/lentil-stuffed-sweet-potatoes/

Lentil Stuffed Sweet Potatoes

Prep Time 5 min Cook Time 60 min Serves 6     adjust servings

A super easy, budget friendly meal!

Ingredients

  • 1 1/4 cups black beluga lentils (brown lentils or black beans will work too)
  • 2 1/2 cups water
  • 2 baked sweet potatoes
  • 2 cups diced onions
  • 1 cup diced zucchini
  • 1 cup corn
  • 1-2 cloves garlic, minced
  • 1/2 cup veggie broth
  • 1 tsp chili powder
  • salt to taste

Instructions

  1. Cook the beluga lentils using 1 1/4 cups uncooked lentils and 2 1/2 cups water. Bring water to a boil, then reduce heat, and let simmer for 15 minutes covered. Set aside.
  2. In a large saute pan , saute the onions, veggie broth, zucchini, corn, and garlic for 7-9 minutes on medium high heat until the onions are soft, reduce heat to low and add the cooked lentils and stir.
  3. For the sweet potatoes:
  4. If using an Instant Pot , fill the bottom with a little water, place the sweet potatoes on top of the trivet. Pierce with a fork a few times. Cook on manual for 20-25 minutes and then do a natural release.
  5. If using an oven, preheat to 400. Place the sweet potatoes on a lined baking sheet .
  6. Brush with oil and pierce with a fork a few times. Cook for about 45 minutes, OR until you can pierce the flesh easily with a knife.
  7. To serve, cut open the baked sweet potatoes. Pour the lentil mixture over them. Top with green onions, sea salt and dairy free sour cream.

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Recipe Notes

This should keep in the fridge for at least 5 days. Enjoy!

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