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.

Spicy Lentil & Quinoa Stuffed Sweet Potatoes (with Cashew Cheese Drizzle!)

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: cashew cheese, lentils, queso, quinoa, sweet potato
Servings: 4 servings
Calories: 430kcal


Sweet Potatoes

  • 2 medium sweet potatoes sliced length-wise

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 cumin
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon
  • 1/4 cup vegetable broth
  • sea salt + black pepper to taste

Cashew Cheese Drizzle

  • 1 cup raw cashews soaked in water overnight (or in almost-boiling water for an hour), drained and rinsed
  • 1/2 cup hot water
  • 1/4 cup lemon juice
  • 3 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp arrowroot starch
  • sea salt + black pepper to taste


  • 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 sweet potato for 40-45 minutes or until soft and browned
  • 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!

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