Ingredients
Scale
- 6 small sweet potatoes
- 2 teaspoons olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 package extra firm tofu, pressed and crumbled
- 1 1/2 cups cooked lentils
- 1 1/4 cups marinara sauce
- 1 tablespoon maple syrup
- 2 tablespoons ketchup
- 2 teaspoons apple cider vinegar
- 1 teaspoon tamari
- 1 teaspoon chili powder
- 3/4 teaspoons granulated garlic
- 3/4 teaspoons smoked paprika
- 1/2 teaspoon mustard powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnishes: guacamole, pepitas, cilantro, vegan sour cream, vegan cheese, jalapeño, onion, etc…
Instructions
- Start by roasting your sweet potatoes. Pre-heat the oven to 425 degrees F and thoroughly wash your sweet potatoes. Use a fork to pierce the sweet potatoes a few times and then place them on a lined baking sheet. Roast sweet potatoes until fork tender. The amount of baking time will depend on the size of your sweet potato. Mine were small and they took about 45 minutes.
- Make your sloppy joe mixture. Start by sautéing some diced onion and minced garlic until fragrant and softened. Crumble your tofu into the pan and cook until tofu is browned, about 7 minutes. Next, add in your cooked lentil and the remaining sloppy Joe mixture ingredients (marinara, ketchup, maple syrup, vinegar, tamari, chili powder, smoked paprika, cumin, mustard powder, granulated garlic and salt and pepper. Stir everything together well and let cook so the spices can develop their flavor, 5-7 minutes.
- Take your sweet potatoes and cut a slit down the middle. Use a fork to mash some of the sweet potato and use your hands to help open it up. Spoon the sloppy Joe mixture into each sweet potato and then top with your favorite garnishes.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner, Vegan
- Method: Stovetop, Oven
- Cuisine: American
