Smoky Lentil Stuffed Sweet Potatoes with Avocado

Meet your new favorite dish.

Sometimes, all you want is a filling, hearty, yet healthy meal that is easy to make without sacrificing flavor. This is exactly what this recipe is about. The filling in these bad boys is simply lentils cooked with crushed tomatoes, onions, garlic and smoked paprika.

Creamy, earthy, sweet, savory …..

and a good reminder that I should be using smoked paprika more often. It’s such a star in vegetarian cooking, bringing depth and flavor that I would actually compare to a meatless bacon flavor. I love this lentil filling in everything from tacos and burrito bowls to lettuce wraps, but stuffed in a roasted sweet potato, topped with a layer of avocado, jalapenos and smothered in fresh salsa?

So good.

Smoky Lentil Stuffed Sweet Potatoes

1 tbsp. extra virgin olive oil
1 cup chopped onion
1/2 tsp. – 1 tsp. smoked paprika, depending on how smoky you like it
1 clove garlic, minced
1 cup green lentils, rinsed and drained
2 1/2 cups vegetable broth
1 1/2 cups pureed tomatoes
4 medium sweet potatoes, scrubbed clean
Garnish: avocado, cilantro, jalapenos, cherry tomatoes, and/or salsa

For Sweet Potatoes: Preheat the oven to 375F. Prick the sweet potatoes all over with a sharp knife. Set them on a baking sheet and roast for 40 minutes, or until tender.

For the Smoky Lentils:  In a deep saucepan, bring olive oil to medium high heat. Stir in onion and cook for 5 minutes until translucent. Add smoked paprika, garlic and lentils and stir to coat and combine, cook for 2 minutes. Add vegetable broth and pureed tomatoes. Bring to a light simmer, then cover and cook for 40 minutes, stirring several times throughout. Remove lid, and taste. Lentils should be soft and liquid should be absorbed.

To serve, split each sweet potato down the middle length wise. Smash the insides of the sweet potatoes a bit. Then fill each up to the brim with lentil goodness. Top with lots of avocado, jalapenos or hot sauce and any other toppings that please you. Enjoy!