It is no secret by now that I absolutely love sweet potatoes in any way shape or form, and roasted and stuffed sweet potatoes are no exception! I love serving dishes stuffed in a baked sweet potato or over roasted sweet potato cubes as a delicious alternative to rice.
These roasted sweet potatoes are stuffed with a cumin and sumac-spiced chickpea and lentil chili, which uses a combination of red and green lentils.
Instead of the traditional sour cream, this chili gets a healthy Mediterranean facelift and is topped with a creamy coconut and cashew based vegan tzatziki that is just as tangy and thick as the real thing.
I love to top these sweet potatoes with juicy pomegranate seeds to add a pop of color and fun flavor!
Don’t forget to let me know if you try this recipe in the comments below or pin it for later! And I would love to see your recreations on Instagram @zenanzaatar! ????
- 1 15 oz. can chickpeas
- 1 red bell pepper, seeds and stems removed, finely diced
- 2 large tomatoes, finely diced or 1 15 oz. can diced tomatoes
- 4 cloves garlic, minced
- ½ cup red lentils
- ½ cup green or brown lentils
- ½ tsp chili powder
- 1½ tsp cumin
- 1 tsp sumac
- ½ tsp salt
- ¼ tsp black pepper
- 1 small yellow onion, finely diced
- 3 cups vegetable stock
- 2 tbsp tomato paste
- 2 tbsp olive oil
- ½ cup cilantro leaves, chopped
- 4 sweet potatoes
- 1 batch creamy vegan tzatziki*
- ½ cup pomegranate seeds, for topping (optional)
- Preheat oven to 425. Prick each sweet potato twice and bake for 45 minutes to an hour.
- Meanwhile, prepare the vegan tzatziki and chili. Blend all ingredients for vegan tzatziki in a high speed blender and set aside for later.
- Rinse and drain red lentils and set aside. Do the same for the green lentils and set them aside separately. Sauté onion and garlic in a large pot over medium high until browned and fragrant, about 5 minutes. Add chopped bell pepper, tomatoes, and tomato paste and continue to simmer for 5-10 more minutes. Add the vegetable broth, cumin, chili powder, black pepper and the green or brown lentils to the pot and bring to a boil. Once boiling, reduce heat to medium and simmer lentils for 15 minutes.
- Add the red lentils to the pot and simmer for 15 more minutes. Once lentils are tender, add drained chickpeas, salt, sumac, and most of chopped cilantro, reserving some for topping. Cook for 5 minutes and remove from heat.
- Remove sweet potatoes from oven. Once cool enough to handle, cut a slit down the potatoes and stuff each potato with a large scoop of chili. Top each potato with a scoop of tzatziki, pomegranate seeds if desired, and remaining cilantro. Serve immediately.
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