Roasted sweet potatoes stuffed with fragrant red lentils, onion, garlic, smoked paprika and walnuts. Finished with a spoonful of yogurt — vegan or dairy — parsley leaves and chili flakes. A filling main that also works well on a menu or buffet.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Sweet potatoes and spices with smoked paprika gently warm and support digestion.
Ingredients
Sweet potatoes
- Sweet potatoes – 10 (medium-sized, approx. 320–350 g each raw)
- Oil for brushing – approx. 50 ml
- Salt – to taste
Red lentil filling
- Red lentils (dry) – 500 g
- Onions – 2.5 (approx. 300 g)
- Garlic – 7 cloves
- Tomato paste – 8 tbsp
- Vegetable stock – 1,750 ml
- Walnuts, roughly chopped – 125 g
- Vinegar (apple cider or wine) – 3–4 tsp
- Salt and black pepper – to taste
- Oil – approx. 3 tbsp
Spices
- Ground smoked paprika – 2.5 tsp
- Ground coriander – 1 ¼ tsp
- Ground cumin – 1 ¼ tsp
- Chili flakes – 1 ¼ tsp
Yogurt – 2 options
- Vegan version: plain soy or coconut yogurt – 200 g
- Dairy version: plain full-fat yogurt (min. 10%) – 200 g
To garnish
- Chopped fresh parsley leaves
- Chili flakes
Method
Roasted sweet potatoes
- Preheat the oven to 200 °C.
- Prick the sweet potatoes several times with a fork, brush with oil and salt lightly.
- Wrap each sweet potato in foil and place on the middle rack of the oven.
- Roast for 60–70 minutes until soft.
- Take them out of the oven and let them finish for another 10 minutes in the foil.
Lentil filling
- Heat the oil in a pan and sauté the onion until translucent.
- Add the garlic and tomato paste and sauté until the paste darkens and becomes fragrant.
- Add the lentils and all the spices and stir briefly.
- Pour in the stock and season with salt and pepper.
- Bring to a boil, then lower the heat, cover and simmer for 20–25 minutes until the lentils are soft and the liquid is absorbed. Add a little water if needed.
- Season with salt, pepper and vinegar, and stir in the chopped walnuts.
Stuffing and serving
- Unwrap the roasted sweet potatoes and slice them lengthwise.
- Fill each sweet potato evenly with the lentil mixture.
- Top with 20 g of yogurt (vegan or dairy).
- Garnish with parsley leaves and chili flakes.
Serving
One stuffed sweet potato (330 g) per portion, topped with 20 g of yogurt — vegan or dairy. A filling main that also works well on a menu or buffet.
Key ingredients
- Sweet potatoes
- Low-GI complex carbohydrates, beta-carotene, fibre; filling and sweet.
- Tomatoes (peeled / passata)
- Lycopene (an antioxidant), the umami base of sauces.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Walnuts
- Omega-3 (ALA) and antioxidants; traditionally support the brain and 'kidney' energy.
- Cumin
- Supports digestion and eases bloating; a source of iron.
- Chilli / hot pepper
- Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.
- Red lentils
- Quickly digestible protein; cooks down to a creamy texture.
- Red bell pepper
- High in vitamin C and antioxidants; sweet once roasted.
- Coconut milk
- Plant fat for creaminess without dairy; medium-chain fats.
Why it’s good for the body
- Sweet potatoes are a source of complex carbohydrates, beta-carotene and fiber.
- Red lentils provide plant protein and satiety.
- Walnuts bring omega-3 fatty acids and antioxidants.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- Made with plant-based yogurt, the dish is vegan.
- A filling main that also works well on a menu or buffet.