Spicy Lentil & Quinoa Stuffed Sweet Potatoes (with Cashew Cheese Drizzle!)
Okay friends, this is the savory, spicy, and hearty JACKPOT. I had meal prepped some green lentils, sweet potatoes, and quinoa already so I decided to turn them into a delicious recipe. This was so easy to make and I had the whole thing prepared in under an hour! (just be sure to have your cashews pre-soaked. If not, rush-soak them like I did for an hour in almost-boiling water).
This recipe has 21 (!!!!!) grams of plant-based protein per serving along with 16 grams of fiber and over 250% of your daily value of vitamin A. This dish left me feeling so satisfied and full in all the right ways. It reheats really well and keeps for 3-4 days in the fridge. You really could get creative and add any veggies into the stuffing or use another veggie as the boat- like a zucchini or squash. Any way you make it, this dish is sure to please any vegan or omnivore alike.
2 medium sweet potatoes, sliced length-wise
Spices (chili powder, smoked paprika, cayenne, garlic powder, etc)
LENTIL QUINOA STUFFING
1 white or yellow onion diced
2 garlic cloves minced
2 cups cooked green lentils
1 cup cooked quinoa
1 cup raw spinach
1 tbsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1/2 tsp cayenne powder
1/2 tsp garlic powder
1/4 tsp ground cinnamon
Salt & pepper to taste
1/4 cup vegetable broth
CASHEW CHEESE DRIZZLE
Preheat oven to 400º
If you haven't soaked your cashews overnight yet, measure out cashews and soak in almost-boiling water, covered, for an hour
Cut sweet potatoes in half length-wise and dust lightly with spices of choice
Bake for 40-45 minutes or until browned and roasted
In the meantime, prepare your stuffing by chopping your onions and mincing the garlic.
Heat a large skillet over medium-high heat and caramelize your onions and garlic
Add spinach and sauté until wilted
Add lentils, quinoa, and all spices and sauté for 5-6 more minutes on medium heat, until stuffing is heated throughout Add splashes of vegetable broth to keep moist and encourage cooking, and add more once it has evaporated
Once cooked, set aside until sweet potatoes are ready
Once sweet potatoes are roasted, remove from oven and scoop out the middle of the sweet potato and mix into the stuffing
If stuffing has cooled, put on medium-high heat and heat up again
Make cashew cheese by draining/rinsing cashews and putting them and all the other ingredients in a food processor or high-speed blender and mix until creamy
Stuff sweet potatoes and drizzle cashew cheese over them to taste.
Enjoy! Save leftover stuffing/sweet potatoes for up to 5 days. Stuffing would also be great in other hollowed-out vegetables (like zucchini or squash) or on its own!
Serving size: 1/2 sweet potato + 1 cup stuffing + 2 tbsp cashew cheese | Makes 4 servings
Calories: 430 | Protein: 21 grams | Fiber: 16 grams | Carbohydrates: 74 grams | Fat: 7 grams | Vitamin A: 252% RDA | Vitamin C: 37% RDA | Calcium: 11% RDA | Iron: 54% RDA