Sweet, inviting, and made for sharing, Beluga Lentil Stuffed Sweet Potatoes is a vegan, vegetarian fusion main made with dry beluga lentils/caviar black lentils, water, and salt in about 75 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 60 minutes
  • Total time: 75 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: fusion

Ingredients

  • 1/2 cup dry beluga lentils/caviar black lentils (picked through and washed or other brown lentils)
  • 3/4 cup water (or more water depending on the lentils used)
  • 1/3 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/2 tsp dry thyme
  • 1 to 2 chipotle chili in adobo sauce (use less for less spice)
  • 1/2 cup corn (frozen or fresh or other other veggies)
  • 3-4 sweet potatoes
  • guacamole (vegan sour cream/mayo/cashew cream, cilantro, lemon juice for garnish)

Method

  1. Preheat the oven to 400 degrees F / 200ºc. Poke holes in the sweet potatoes and bake for 50 minutes to an hour until tender. Poke a few more holes mid way through baking.
  2. Wash and drain the lentils. Add to a pan with 3/4 cup water and bring to a boil at medium heat. 4-5 minutes.
  3. Lower the heat to low-medium and cook partially covered for 15 minutes. Add more water if the lentils begin to stick. Adjust water according to lentils used.
  4. Add the salt, spices, chopped chipotle pepper and corn to the lentils. Mix well and cook for 5 minutes or until the lentils are tender.
  5. Remove sweet potatoes from the oven, cool slightly. Slice the baked sweet potatoes. Load them up with the lentil mixture. Add a dollop of guacamole, vegan sour cream or cashew cream, chopped cilantro, lemon juice. use any other toppings like salsa, pickled jalapenos etc.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.