You can't go wrong with these delicious vegan loaded sweet potato. The lentil filling is super quick and easy to put together, and you can get creative with the sauces you add on top! I love a bit of tahini sauce, avocado mash and vegan yogurt sauce!
Loaded sweet potatoes are always a great choice, whether it's for brunch, lunch or dinner.
I love making original recipes with sweet potatoes, like my sweet potato hash browns. They come out so tasty and with a delicious sweet touch. They pair great with my coconut yogurt dressing and my easy lemon tahini sauce.
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Ingredients list
- Sweet potatoes
- Canned lentils
- Spinach
- Spring onion
- Sundried tomatoes
- Ground pepper
- Pinch of salt
- Extra virgin olive oil (EVOO)
Optional sauces
- Tahini sauce
- Avocado smashed with evoo & salt
- Coconut yogurt sauce
See recipe card for quantities.
How to make healthy loaded sweet potato
Making these delicious healthy & vegan loaded sweet potatoes is super easy! Follow the steps below:
Preheat the oven to 220 degree Celsius. Make a couple of cuts to the sweet potatoes, and bake for approx. 1 hour, or until you can easily insert a knife through. Cut them in half.
Prepare the lentil filling. Chop the spring onions, spinach & sundried tomatoes.
Add the veggies to a bowl and mix with the lentils, ground pepper, salt and evoo. Combine well.
Lay the sweet potatoes on a tray or plate. Smash the center a bit with a fork. Add the lentil filling on top.
Optional to add a drizzle of tahini sauce, avocado smash and yogurt sauce on top.
Eat immediately!
Hint: the sauce combination is up to you! I love adding these three sauces, however you can do it with your favourite only, or without any at all!
Substitutions
- Leafy greens - use whatever leafy greens you have in your fridge, instead of spinach.
- Chickpeas or black beans - instead of lentils.
- Sauces - the sauces are optional (although a great addition). You could go with one of them only, or with none at all!
- Make it spicy - by adding some spicy sauce on top!
Equipment
Amigo you don't need any fancy equipment to make this recipe! Only an oven and...
- Chopping board and sharp knife
- Bowls to make the filling and sauces
Leftovers? Store it in the fridge!
If you make a big amount to eat later, I recommend storing the ingredients separate in individual airtight containers in the fridge for up to 4 days. If possible, don't add the evoo to the lentil filling until before you eat it, to avoid the spinach getting soggy.
This will also allow you to heat up the sweet potatoes before eating if you like!
Saying that, if you've already assembled and have leftovers, you can store it in the fridge in an airtight container, and eat within the next couple of days!
Top tip to make the best loaded sweet potato!!
The sweet potatoes have to be baked until they are nice and soft. You should be able to insert a knife very easily through. If you would like to cut down on baking time, half the potatoes before baking 😊
FAQ
I love this lentil and veggies combo, with a mix of vegan sauces on top.
A light green salad or some steamed beans would make a great side dish for this recipe.
VEGAN LOADED SWEET POTATO
- Prep Time: 15 minutes
- Cook Time: 1 hours
- Total Time: 1 hour 15 minutes
- Yield: 3-4 serves 1x
- Category: Main course
- Cuisine: Australian
- Diet: Vegan
Description
You can't go wrong with these delicious vegan loaded sweet potatoes. The lentil filling is super quick and easy to put together, and you can get creative with the sauces you add on top! I love a bit of tahini, avocado and vegan yogurt sauce!
Ingredients
- 2 medium sweet potatoes
- 1,5 cups of canned lentils
- 1,5 cups of spinach
- ½ spring onion
- 5 sundried tomatoes
- ½ tsp ground pepper
- Pinch of salt
- 2 tbsp extra virgin olive oil (EVOO)
- Tahini sauce
- 1 avocado smashed with evoo & salt
- Coconut yogurt sauce
Instructions
- Preheat the oven to 220 degree Celsius.
- Make a couple of cuts to the sweet potatoes, and bake for approx. 1 hour, or until you can easily insert a knife through. Cut them in half.
- While the potatoes are baking, prepare the lentil filling. Chop the spring onions, spinach & sundried tomatoes. Add the veggies to a bowl and mix with the lentils, ground pepper, salt and evoo. Combine well.
- Lay the sweet potatoes on a tray or plate. Smash the center a bit with a fork.
- Add the lentil filling, drizzle of tahini sauce, avocado smash and yogurt sauce on top.
- Eat immediately!
Notes
- The sweet potatoes have to be baked until they are nice and soft. You should be able to insert a knife very easily through. If you would like to cut down on baking time, half the potatoes before baking 😊
- If you make a big amount to eat later, I recommend storing the ingredients separate in individual airtight containers in the fridge for up to 4 days. If possible, don't add the evoo to the lentil filling until before you eat it, to avoid the spinach getting soggy. This will also allow you to heat up the sweet potatoes before eating if you like!
- If you've already assembled and have leftovers, you can store it in the fridge in an airtight container, and eat within the next couple of days!
Sarah says
OMG AMAZING!! I made this recipe for my husband and he loved it!