Sweet + Spicy Lentil Stuffed Sweet Potatoes
Cozy, nourishing and oh so filling, these lentil stuffed sweet potatoes are seasoned with red curry paste for just a bit of heat to offset the sweetness of the spuds. Makes an incredible special occasion veggie side or a balanced, plant-based comfort food dinner on its own!
Ingredients
- 4 medium sweet potatoes 2 inches diameter, 6-8 inches long
- 10 ounce package frozen spinach thawed, or fresh chopped field spinach
- 1 tablespoon extra virgin olive oil plus more for spuds
- 1 medium yellow onion sliced into very thin half moons
- 2 tablespoons red curry paste
- 1 cup coconut milk
- ½ teaspoon salt
- 14 ounce can lentils rinsed and drained, or 1 1/2 cups cooked lentils
- vegan butter for serving
Instructions
- Place spinach on the counter to thaw before you prep. Preheat oven to 425℉ (220℃). Line a rimmed baking sheet with parchment paper.
- Wash sweet potatoes and use a fork to prick them all over. Rub them with a tiny drizzle of oil. Bake for 40-50 minutes until tender.
- Meanwhile, heat oil in a large skillet, over medium heat. Add onion and cook, stirring occasionally for 5 minutes. Add ¼ cup water and cook for 5 minutes more until onions are fully softened and glossy.
- Add red curry paste and coconut milk. Stir for 30 seconds, then add salt, lentils, and spinach. Simmer 10 min until saucy.
- Taste and adjust curry paste or salt if needed. Tasting flat? Add a squeeze of lime or a tiny splash of rice vinegar. Turn off heat.
- When sweet potatoes are ready, cut open lengthwise, add a bit of butter and top with lentil mixture.