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Black Lentil Stuffed Sweet Potato Boats (Vegan, Gluten Free)

Black Lentil Sweet Potato Boats (Vegan, Gluten Free)

A hearty satisfying winter lunch or dinner. Soft baked sweet potatoes split and piled with lightly curried black lentils and brightened with a  splash of balsamic vinegar.

Course Lunch, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people


  • 1 cup black lentils
  • 2 cloves garlic, chopped
  • 1 tbsp olive oil
  • 2 tsp garam masala
  • 3 cups veggie broth
  • 2 tsp balsamic vinegar
  • 2 medium sweet potatoes
  • 1 large onion, sliced


  1. Heat your oven to 375. Pierce both sweet potatoes with a fork and place on a pan in the oven. Allow to bake 50-55 minutes until tender. 

  2. Heat the olive oil in a medium sauce pan until hot and add your garlic, garam masala and sliced onion. Lower heat to medium and and cook 5 minutes stirring often. 

  3. Add you lentils and broth and bring to a boil. Lower your heat and simmer partly covered for 35 - 40 minutes until the lentils are tender. Stir in the vinegar. 

  4. Once the sweet potatoes and cool enough to handle split them down the middle and scoop as much of their flesh as you can with out destroying their structural integrity.  Chop up the part you scooped out and stir into the lentils. 

  5. Scoop the lentil mixture into the sweet potatoes mounding over the top. Feel free to return them to the oven to reheat them if they need. I personally add a squirt of hot sauce to mine. Yum!