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
Cheers!
SMOKY BARBACOA LENTIL STUFFED SWEET POTATOES
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.
Ingredients
- 3-4 medium sized sweet potatoes
- Lentils:
- 2 cans of lentils, strained and rinsed thoroughly
- 1 tablespoon olive oil
- ½ yellow onion, chopped
- 4 cloves of garlic, minced
- ½ cup red enchilada sauce
- 2 tablespoons green chiles
- 2 chipotles in adobo sauce, chopped
- Juices from 1 lime
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons worchestershire
- 3 teaspoons liquid smoke
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- ½ tablespoon ground cloves
- ½ tablespoon ground cinnamon
- Salt and pepper
- Pico de gallo:
- 3-4 roma tomatoes, chopped
- 1/3 cup chopped red onion
- 2 tablespoons chopped cilantro
- ¼ jalapeno, chopped thinly
- Juice from 1-2 limes
- Salt and pepper
- 2 teaspoons garlic powder
- Chipotle mayo:
- 1 cup of mayo
- 2 chipotles in adobo
- 1 taablespoon adobo sauce
- 4 cloves of garlic
- Squeeze of lime juice
- Pinch of salt
- ½ tablespoon chipotle powder
- ½ tablespoon cayenne pepper
Instructions
1. Heat the oven to 400F. Poke a few holes in all of the potatoes using a fork and place them onto a baking tray. Bake until the potatoes are fork tender. About 1 hour (this will vary depending on the size of the potatoes so test them a few times while baking)
While the potatoes are baking, prepare the filing
To make the lentils:
2. Heat a deep bottom pot over medium heat, add the oil and cook the onion stirring
occasionally until fragrant for about 5 minutes. Stir in the garlic for 1 minutes and add the lentils.
3. Add all the other ingredients, season accordingly with salt and pepper and cook for 20-30 minutes until the mixture thickens and the flavors have built.
To make the pico:
4. Add all the ingredients to a bowl, stir and season well with salt and pepper. Set aside
until ready to serve
To make the Chipotle Mayo:
5. Add all ingredients to a food processor, pulse until combined and adjust the seasoning accordingly. Set aside until ready to serve
To assemble:
6. Slice the sweet down the middle. You can either cut them in half and pile everything on
each half or if you want to serve everything in the sweet potato, simply slice the potato and using a spoon scoop out some potato from where you sliced.
7. Next add the lentils and pile high on top of the sweet potato. Drizzle chipotle mayo overtop and garnish with pico de gallo and fresh ground pepper.
Serve immediately.
SMOKY BARBACOA LENTIL STUFFED SWEET POTATOES
July 6, 2020
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