An easy and delicious comforting vegan dinner with tons of flavor!
This post is sponsored by Amy’s Kitchen, thank you for supporting the brands that support me!
It’s officially fall! That doesn’t mean too much when you live in the desert, but it is finally getting into the 80s and I’m very appreciative of that. I may not be dusting off my sweaters just yet, but I am happily enjoying comfort food 🙂
These Curried Lentil and Quinoa Stuffed Sweet Potatoes are made really easy thanks to this Curried Lentil soup from Amy’s Kitchen! I’m guessing most people are already familiar with Amy’s products because they’re awesome!
They make tons of pre-made foods that are actually healthy. We always make sure to have a few of their frozen pizzas in the freezer and this time of year I could live on their soups. This Curried Lentil flavor is one of my favorites! All of their foods are vegetarian and egg free and they have tons of vegan and gluten free options too.
These stuffed sweet potatoes can be eaten as dinner or lunch. I really love them as a make ahead lunch. You can assemble them at the beginning of the week and just heat one up in the oven or microwave when lunch rolls around. They’re super filling and have lots of healthy ingredients in them!
Sweet potatoes, quinoa, lentils and curry are some of my favorite flavor combinations. I made this one pot meal a while back using them and it consistently gets great reviews! I hope you love this dish as much as I do and don’t forget to check out all of Amy’s delicious products!
Curried Lentil & Quinoa Stuffed Sweet Potatoes
Description
A delicious and easy comforting vegan dish!
Ingredients
- 4 small sweet potatoes
- 1/2 cup dry quinoa
- 1 can Amy’s Kitchen Curried Lentil Soup (or 2 cans if you want lots of lentil soup on top!)
- Optional garnishes: fresh cilantro leaves, cashews
Instructions
- Heat oven to 400 degrees F. Pierce sweet potatoes a few time each with a fork and then place them next to each other on a baking sheet or in a baking dish. Bake sweet potatoes until fork tender and cooked through, 40-50 minutes.
- Make the quinoa while sweet potatoes are baking. Rinse quinoa and add it to a small saucepan with 1 cup of water or vegetable broth. Bring to a simmer and cook quinoa until water is absorbed, 10-15 minutes.
- Cut sweet potatoes down the center and use your hands to help open them up a little bit. Use a fork to mash the insides.
- Top each sweet potato with an equal amount of quinoa and lentil soup. Place back in the oven until everything is heated through, about 10 minutes. Garnish with cilantro and cashews, if desired.
Notes
Sweet potatoes can be stored in an airtight container for 4-5 days.
Do you have a recipe for curried lentil soup?
I do! Here you go 🙂