Smoky barbacoa lentil stuffed sweet potatoes topped with our favorite burrito toppings like chipotle mayo and pico de gallo! Plant-based, vegetarian and gluten-free loaded with protein and fiber. Delicious healthy and hearty weeknight dinner.
If your looking for more plant-based recipes to include in your diet this is a fun family friendly meal everyone will love. Play around with the toppings and add things the kids love. Think of your favorite burrito toppings and turn this into a self serve burrito bar! Add things like fresh avocados, black beans, corn, roasted veggies and sour cream.
To make things easier we opted for the can of pre-cooked lentils, simply strain the liquid and give the lentils a good rinse. You can use dry green or red lentils which need to be rinsed first and picked over and you’ll need to adjust the cooking time to ensure they are fully cooked before serving which could take 45 mins.
If you’re looking for a healthy, easy and super flavourful dinner recipe for tonight, you just found one. This recipe has everything you need to feel satisfied but stay on track with your healthy goals and of course its plant based! We love creating fun plant based recipes that are so satisfying and this one makes you want to go back for seconds!
This is a great recipe to meal prep for the week! Make a big batch of lentils and extra pico and your set! You can even cook the sweet potatoes ahead of time and store them in the refrigerator for 3-4 days and simply re-heat in the oven. The chipotle mayo and pico de gallo keeps well in the fridge for a few days.
If you make this recipe don’t forget to share on social media and tag us @thecommunalfeast