Vegan Lentil Curry Stuffed Sweet Potatoes
Prep time
Cook time
Total time
These Vegan Lentil Curry Stuffed Sweet Potatoes make for a great weeknight meal - easy to make and full of flavor, yet hearty and healthy!
Recipe type: Dinner
Serves: 6
  • 6 medium sweet potatoes, washed
  • 1½ cups water
  • ½ tablespoon coconut oil
  • 1 cup sweet onion, finely diced
  • 2 garlic cloves, minced
  • 1 cup red bell pepper, finely diced
  • 1 cup tomatoes, finely chopped
  • ¾ cup tomato sauce
  • ½ cup almond milk
  • 1 tbsp curry powder
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Top with fresh cilantro and serve with tortilla chips {optional}
  1. Preheat oven to 400 degrees, wash sweet potatoes and prick multiple times with fork all over. Add to baking sheet and bake 40-45 minutes or until flesh is fully cooked and very soft.
  2. While sweet potatoes cook, add ¾ cups lentils to sauce pan with 1½ cups water, cover with lid and bring to boil, then simmer until cooked through. {Cook according to length of time on packaging, some cook in 15-20 minutes, others require more like 35-40 minutes.} Remove from heat once cooked.
  3. Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook over medium heat for 3-5 minutes, add chopped bell pepper and continue cooking another 2-3 minutes or until onions and garlic begin to golden.
  4. Add chopped tomatoes, tomato sauce, almond milk, and all seasonings and simmer on low for five minutes.
  5. Once sweet potatoes are cooked through, cut the skin off the top of each then use a fork to break apart and mash the cooked flesh.
  6. Top each sweet potato with ⅙ lentil curry mixture. Garnish with fresh herbs, serve hot.
Recipe by Lemons and Basil at