They’re hearty and filling, yet loaded with cool-weather seasonings like turmeric, cumin, and ginger. But perhaps best of all, they’re easy to make and loaded with nutrition. These Vegan Lentil Curry Stuffed Sweet Potatoes make for a great weeknight meal - easy to make and full of flavor, yet hearty and healthy!

Curried Lentil Stuffed Sweet Potatoes [Vegan, Gluten-Free]



  • 6 medium sweet potatoes, washed
  • 1 1/2 cups water
  • 1/2 tablespoon coconut oil
  • 1 cup sweet onion, finely diced
  • 2 garlic cloves, minced
  • 1 cup red bell pepper, finely diced
  • 1 cup tomatoes, finely chopped
  • 3/4 cup tomato sauce
  • 1/2 cup almond milk
  • 1 tablespoon curry powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Top with fresh cilantro and serve with tortilla chips (optional)


  1. Preheat oven to 400°F, wash sweet potatoes and prick multiple times with fork all over. Add to baking sheet and bake 40-45 minutes or until flesh is fully cooked and very soft.
  2. While sweet potatoes cook, add 3/4 cups lentils to saucepan with 1 1/2 cups water, cover with a lid and bring to boil, then simmer until cooked through. (Cook according to the length of time on packaging, some cook in 15-20 minutes, others require more like 35-40 minutes). Remove from heat once cooked.
  3. Meanwhile, add coconut oil, chopped onions and garlic to large saucepan, cook over medium heat for 3-5 minutes, add chopped bell pepper and continue cooking another 2-3 minutes or until onions and garlic begin to golden.
  4. Add chopped tomatoes, tomato sauce, almond milk, and all seasonings and simmer on low for five minutes.
  5. Once sweet potatoes are cooked through, cut the skin off the top of each then use a fork to break apart and mash the cooked flesh.
  6. Top each sweet potato with 1/6 lentil curry mixture. Garnish with fresh herbs, serve hot.