Vegan and gluten free, these taco stuffed sweet potatoes with lentil-walnut “meat,” cabbage slaw, and avocado make a perfect meatless meal.
I’ve already waited far too long to share this awesome recipe with you, and I couldn’t wait any longer. You absolutely need to know about these taco stuffed sweet potatoes. Since I tried it, this new dish actually ranks far ahead from any other sweet potato recipes I have had in the past. I’m just crazy about it.
So let me tell you what makes this recipe so special: a 100% plant-based (indeed even vegan) stuffing with a look-alike ground beef texture (without the taste of course). Not to forget that sweet potatoes are an incredible ingredient, loaded with great nutritional properties, which makes this recipe even more special!
One more thing I like about loaded sweet potatoes: they are indeed extremely simple to prepare and do not require any particular cooking skill. All you need to do is to pierce them with a fork, and bake in the oven until fork-tender. Once you have baked, prepare the stuffing. It could be just some sour cream, cranberries, or guacamole.
If you like sweet potatoes too, you should also check the following recipes:
- Veggie Sweet Potato Crust Pizza (+ a video)
- Healthy Sweet Potato Fries with an Avocado Dip (a readers’ favorite!)
- Sweet Potato Veggie Burgers
- Sweet Potato & Goat Cheese Raviolis
- Sweet Potato & Peanut Butter Gratin
- and another recipe I love and tried that belongs to the talented Sally’s Baking Addiction, the Sweet Potato Casserole with a Crunchy Pecan Crumble
As I had some lentil leftovers at home, I decided to use them and prepare a vegan stuffing. I had seen a quite similar stuffing idea before, using chickpeas instead of lentils, so figured it would work with lentils too. Once cooked, I simply pulsed lentils in a food processor together with walnuts until cut into tiny pieces (but not pureed). Then it’s important to add the taco seasoning to spice it up. In the end, you get a texture similar to ground beef, with a great taco seasoning. Seriously, even a non vegetarian and big meat-eater would fall for this recipe!
The rest is all about the additional toppings. For this part, you could go your own way and simply serve your lentil stuffed sweet potatoes with sour cream on top if you wish. However, I highly recommend you try this red cabbage slaw and the avocado cream. Neither of them will take long to prepare. In addition, each topping adds a little something to the loaded sweet potatoes, especially if like me you enjoy contrasts in textures in a recipe. Here the cabbage slaw gives some crunchiness and a bright pink-mauve color, while the avocado cream brings a soft and smooth texture. Last but not least, sprinkle some fresh cilantro on top for a little touch of green!
This comfort plant-based and healthy dish will warm you up from the inside, leave you full and satisfied. Naturally vegan and gluten free, it’s also a great way to increase your veggie intake. As far as I am concerned, the recipe goes straight to my favorite seasonal dishes, together with the creamy coconut lentil curry. So, give it a try and let me know what you think. I’m pretty sure you’ll dot it again and again!
- 4-6 medium sweet potatoes, baked
- 2 cups (150g) cooked green lentils
- ½ cup (65g) walnuts
- 2 garlic cloves, minced
- 1 tsp hot sauce
- 2 Tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp smoked paprika
- Salt & pepper
- ½ cup (120 ml) water
- ¼ small head red cabbage, shredded
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1 pinch salt
- 2 ripe avocados
- 1 small bunch cilantro, sliced (leaves only)
- 3 Tbsp lemon juice
- 1-2 Tbsp water (more if needed to blend)
- 1 garlic clove, minced
- Salt & pepper
- Fresh cilantro, chopped
- sliced jalapeños, salsa, hot sauce
- Preheat oven to 400F (200 C). Pierce the sweet potatoes several times with a fork and place onto a lined baking sheet. Bake for about an hour or longer, until fork tender.
- Place walnuts in a food processor, and pulse 2 or 3 times (the walnuts must be cut into tiny pieces, looking "meaty").
- Drizzle some olive oil in a large skillet, and place on medium heat. Once hot, add the cooked lentils (previously cooked according to package instructions), walnuts, garlic, spices, hot sauce, and pour some water to moisten (I advice about ½ cup/120 ml, more if needed). Cook for a few minutes, or until heated throughout.
- For the cabbage slaw, place all the ingredients in a medium bowl, and stir to combine. Refrigerate until ready to use.
- Prepare the avocado cream by combining all the ingredients in a blender or food processor, and mix until smooth and creamy. Adjust seasoning as needed, and set aside.
- Slice the sweet potatoes length-wise, stuff them with the lentil-walnut meat, and top with the avocado cream, and additional toppings (sliced jalapenos, fresh chopped cilantro, salsa and/or hot sauce).