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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.


Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Vegetarian
Servings: 4
Author: the communal feast

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.