Lentil Sloppy Joe Stuffed Sweet Potato

Ingredients: Makes 4 servings


4 each Sweet Potato
1/3 cup Lentils, Dry
3 tsp Canola Oil
1/3 cup Yellow Onions, chopped, fine
1 tsp Garlic Cloves, peeled, minced
3 TBSP Red Bell Peppers, diced, fine
3 TBSP Mushrooms, chopped, fine
1 cup Vegetable Broth, Low Sodium
1/2 tsp Salt
1/4 tsp Ground Black Pepper
1 tsp Chili Powder
3/4 cup Crushed Tomatoes, canned
1 TBSP Brown Sugar, light
1/4 tsp Ground Cumin
1/2 tsp Ground Mustard
1/4 tsp Red Chili Pepper Flakes, crushed


  1. Wash sweet potatoes with brush to remove any dirt. Place in a single layer on baking sheet. Bake at 425°F for approximately 30-45 minutes; until potato is tender throughout. Cut potatoes in half and set aside.
  2. Bring water up to a boil in a pot. Add lentils and reduce heat to a simmer. Simmer until lentils are tender (adding more water if necessary), about 15 minutes. Drain off any excess water and set lentils aside.
  3. Heat oil in a pot. Add onion, garlic, bell pepper, and mushrooms. Sauté until tender.
  4. Add vegetable broth, salt, pepper, chili powder, crushed tomatoes, brown sugar, cumin, dry mustard, and chili flake to pot. Bring sauce up to a simmer and simmer for 5 minutes.
  5. Stir in lentils and cook for an additional 10 minutes or until sauce is thickened and sloppy joe consistency.
  6. Use a spoon to create a well in the middle of each sweet potato.
  7. Stuff each sweet potato with 1/2 cup of sloppy joe lentils.

Serving Size:
One serving: 1 sweet potato with 1/2 cup sloppy joe lentils

Nutritional Information:
Nutrition Info (per serving): 
Calories 270, Total Fat (g) 4, Sat Fat (g) 0, Sodium (mg) 370, Protein (g) 9, Carbs (g) 52, Fiber (g) 9, Sugar (g) 16

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon