Lentil & Veggie Stuffed Sweet Potatoes

By

Recipes

Lentil & Veggie Stuffed Sweet Potatoes
Serving Size:6|Prep Time:40minutes|Cook Time:30minutes
Lentil & Veggie Stuffed Sweet Potatoes

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, finely chopped
  • 2 carrots, diced
  • 8 ounces cremini mushrooms, chopped
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 2 tablespoons tomato paste
  • 1 tablespoon coconut aminos
  • 1 tablespoon gluten free flour
  • 1 cup low sodium vegetable broth
  • 1 cup frozen peas
  • 1 ½ cups cooked brown lentils
  • 6 baked sweet potatoes

Directions

Print Recipe
  1. Warm oil in a large sauté pan over medium heat
  2. Add garlic, onion, carrots, mushrooms and spices. Sauté 5-7 minutes or until vegetables are tender.
  3. Add tomato paste and coconut aminos. Stir until vegetables are coated with tomato paste.
  4. Add gluten-free flour and stir again.
  5. Pour in vegetable broth and stir until the liquid boils and starts to thicken.
  6. Stir in frozen peas and cooked lentils. Turn off heat.
  7. At this point you can chill for future use or scoop into baked sweet potato and eat.

Chef's Narrative

This meatless meal will please both vegan and omnivores alike. So rich in fiber and packed full of flavor that it may just become a regular addition to your meal rotation.

Recipe Substitutions

For a more traditional shepherd’s pie flavor, use a white-fleshed sweet potato, or even a russet potato.
Nutrition Facts:
Total Calories Per Serving: 240, Total Fat: 3g, Saturated: 0g, Trans Fat: 0g, Sodium: 410mg, Potassium: 1067mg, Carbohydrate: 46g, Dietary Fiber: 10g, Protein: 10g
Allergens:
None

Directions

Print Recipe
  1. Warm oil in a large sauté pan over medium heat
  2. Add garlic, onion, carrots, mushrooms and spices. Sauté 5-7 minutes or until vegetables are tender.
  3. Add tomato paste and coconut aminos. Stir until vegetables are coated with tomato paste.
  4. Add gluten-free flour and stir again.
  5. Pour in vegetable broth and stir until the liquid boils and starts to thicken.
  6. Stir in frozen peas and cooked lentils. Turn off heat.
  7. At this point you can chill for future use or scoop into baked sweet potato and eat.

Chef's Narrative

This meatless meal will please both vegan and omnivores alike. So rich in fiber and packed full of flavor that it may just become a regular addition to your meal rotation.

Recipe Substitutions

For a more traditional shepherd’s pie flavor, use a white-fleshed sweet potato, or even a russet potato.
Nutrition Facts:
Total Calories Per Serving: 240, Total Fat: 3g, Saturated: 0g, Trans Fat: 0g, Sodium: 410mg, Potassium: 1067mg, Carbohydrate: 46g, Dietary Fiber: 10g, Protein: 10g
Allergens:
None

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, finely chopped
  • 2 carrots, diced
  • 8 ounces cremini mushrooms, chopped
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 2 tablespoons tomato paste
  • 1 tablespoon coconut aminos
  • 1 tablespoon gluten free flour
  • 1 cup low sodium vegetable broth
  • 1 cup frozen peas
  • 1 ½ cups cooked brown lentils
  • 6 baked sweet potatoes
 

Other recipes you might like

Green Muffins
Berry Blast Smoothie
Small Batch Strawberry Jam
See All Recipes