Stuffed Sweet Potato


I feel like I eat a lot of the same foods but I am constantly mixing up the WAY that I eat them. Lentils and chickpeas are definitely frequented ingredients because there are only so many plant based, lean proteins out there. I decided to stuff some sweet potatoes and bake them and was not disappointed with the result. This recipe has some spiciness to it so if you can't handle the heat, get out of the kitchen! Try them out with the easy recipe below. 


4 medium sized sweet potatoes

1 can chickpeas (drained and rinsed)

1 T olive oil

1 cup cooked red lentils

2 T cayenne powder

1 T chili powder

1 container of Kite Jalapeño Vegan Cream Cheese (or Alouette Garlic and Herb Soft Spreadable Cheese for a non vegan option)


Preheat the oven to 425 degrees Fahrenheit.

Scrub the sweet potatoes so that they are clean. Wrap each sweet potato in tinfoil and then place them in a casserole dish (like the one I used, linked below), with parchment paper in the oven. Bake for 1.5-2 hours or until you can push into the side of the potato and it feels soft. 

While the potatoes are baking, cook your lentils according to the directions. 

Brush the chickpeas with olive oil and then sprinkle the cayenne pepper and chili powder on them. Bake them in the oven on a baking sheet lined with parchment paper for the last 15 minutes that the potatoes are in the oven. 

Once you remove the potatoes from the oven, slice a slit down the center of each one, lengthwise. Stuff each one with lentils and chickpeas. Then, use a knife to spread your cheese or vegan cream cheese along the inner wall of each side of the potato. Enjoy it by eating all of the components in each bite! 

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