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Lentil Sloppy Joe Stuffed Sweet Potatoes

This fresh, vegetarian Lentil Sloppy Joe recipe is not only good for you, but it'll cost less to make too. This dish is comforting, filling, and nourishing.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 6 people
Course: Dinner
Cuisine: American

Ingredients

  • 1 tablespoon coconut oil
  • 1 yellow onion chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic minced
  • 1 1/2 cups tomato puree (strained tomatoes)
  • 1 1/2 teaspoons sea salt plus more for sprinkling on potatoes
  • 1 1/2 tablespoons Dijon mustard
  • 1 - 2 tablespoons pure maple syrup
  • 1 1/2 cups water
  • 1 teaspoon chili powder
  • 1 cup red lentils dried
  • 4 - 6 sweet potatoes (see notes below) or your favorite sandwich buns
  • parsley for garnish (optional)
  • green onions for garnish (optional)

Instructions

    Cup of Yum
  1. In a large pot, melt the coconut oil over medium heat and sauté the onion, bell pepper, and garlic until tender, 8 - 10 minutes. Add the tomato puree, 1 1/2 teaspoons salt, mustard, 1 tablespoon of the maple syrup, the water, chili powder, and lentils and bring the mixture to a rolling boil.
  2. Lower the heat to a simmer and cover to cook until the lentils are very tender, about 20 minutes. Stir intermittently through the simmering process to make sure none of the lentils sticks to the bottom of the pot. When the lentils are tender, adjust any seasonings as needed, adding up to 1 tablespoon maple syrup to taste.
  3. Slice the sweet potatoes in half lengthwise and gently mash with a fork, sprinkle with salt, and spoon the filling over the top and garnish, or simply serve the filling in your favorite sandwich bun.

Notes

  • Nutrition Facts Lentil Sloppy Joe Stuffed Sweet Potatoes Amount Per Serving (1 serving) Calories 380 Calories from Fat 27 % Daily Value* Fat 3g5%Saturated Fat 2g13%Sodium 774mg34%Potassium 1395mg40%Carbohydrates 78g26%Fiber 18g75%Sugar 20g22%Protein 13g26% Vitamin A 31255IU625%Vitamin C 31.1mg38%Calcium 117mg12%Iron 5mg28% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 380
  • Calories from Fat 27
  • % Daily Value*
  • Fat 3g
  • 5%
  • Saturated Fat 2g
  • 13%
  • Sodium 774mg
  • 34%
  • Potassium 1395mg
  • 40%
  • Carbohydrates 78g
  • 26%
  • Fiber 18g
  • 75%
  • Sugar 20g
  • 22%
  • Protein 13g
  • 26%
  • Vitamin A 31255IU
  • 625%
  • Vitamin C 31.1mg
  • 38%
  • Calcium 117mg
  • 12%
  • Iron 5mg
  • 28%
  • Slow/Pressure Cooker Method: To prepare this filling in a slow cooker or pressure cooker, complete the directions in step one and then instead of bringing the mixture to a boil, simply cover your pot and set it to cook. For a slow cooker, this dish should be ready in 3 hours on high or 6 hours on low. For a pressure cooker, it should cook on high pressure for 8 minutes.
  • Freezer Friendly: Freeze this prepared filling for a fast meal in the future! Simply thaw it in the fridge overnight before you want to serve it again. To reheat, I like to warm the potatoes and filling separately in the oven for about 15 - 20 minutes at 350º F.
  • To Bake the Sweet Potatoes: Poke the sweet potatoes with a fork to help them vent, then place them on a baking sheet to bake at 400º F until easily pierced with a fork, about 45 - 60 minutes, depending on the size of your potatoes. You can also prepare them in a pressure cooker by adding 1 cup water to the bottom of the pot, then placing a steamer basket or metal trivet in the pot so the potatoes aren't sitting in the water. Cook on high pressure for 10 minutes, then let the pressure naturally release for at least 10 minutes before carefully venting and removing the lid.
  • We recommend organic ingredients when feasible.