About this recipe
This vegan recipe for loaded sweet potatoes with BBQ lentils and topped with spicy, crunchy slaw is one of my favorite lunches. I love how easy it is to make. It is a perfect recipe for meal prep and is as healthy and delicious as no other loaded sweet potato.
The idea of eating red cabbage slaw with sweet potatoes might not sound appealing at first, but trust me—it tastes amazing! The sweetness of the sweet potatoes pairs perfectly with the sweet and spicy flavor of the BBQ lentils.
And the smokiness of the chipotle in the slaw dressing brings together the flavors for the perfect bite.
Where does this recipe come from?
I was inspired to create this recipe by a restaurant’s menu. The loaded sweet potato in that restaurant had brisket and other ingredients that I did not eat, but they had a vegetarian option made with black beans.
So I ordered it. It was excellent, but it still lacked flavor and texture, so I got home and created my version.
bbq lentils and crunchy spicy slaw LOADED SWEET POTATO
- Sweet potatoes can be cooked in water, in the air-fryer, or in the oven.
- Red cabbage. It can be green cabbage or any other kind of cabbage like Napa or Brussels sprouts. The important thing is that it is thinly sliced and fresh, giving each bite a crunchy texture.
- You can use vegan mayonnaise or homemade mayo.
- Lemon or lime. Olive Oil
- If you don’t have chili powder, substitute it with any other chile or spicy sauce. Chipotle in Adobo sauce also works great here.
- Cooked lentils, you can use black beans (home-cooked or canned), quinoa, or even brown rice.
- BBQ sauce: you can use homemade BBQ sauce or storebought
HOW TO MAKE STUFFED SWEET POTATOES?
- Cook the sweet potatoes. Boil them, roast them, or pop them in the air fryer. Cook until soft, or you stick a knife, and it offers no resistance.
- Prepare the lentils. You can use already-cooked lentils, canned beans, or whatever you have on hand. To prepare them, put them in a pan and heat them with the BBQ sauce.
- Make the chipotle dressing. It’s super easy to mix the ingredients together. If you like the dressing, double it and use it on sandwiches, in tacos, or in other salads, like in the roasted cauliflower taco recipe.
- Slice the cabbage. You can slice the cabbage by hand or use a food processor to make this salad.
🌱TIP I am of the idea that the more colors we have in the plate, the more nutrients we have and this dish is super colorful. Which at the end gives us so many good things for our body.
BBQ Lentil Loaded Sweet Potatoes with Crunchy Slaw
This vegan recipe for loaded sweet potatoes with BBQ lentils and topped with spicy crunchy slaw is one of my favorite lunches ever. I love how easy it is to make. It is a perfect recipe for meal prep and healthy and delicious as no other loaded sweet potato.
Equipment
- Baking sheets
Ingredients
- 4 sweet potatoes
- olive oil
- salt and freshly ground pepper
Spicy crunchy slaw
- 5 cups red cabbage 1 cabbage head
- 1/3 cup mayo
- lemon juice to taste
- 1/4 teaspoon chipotle powder
- pinch of salt
Bbq lentils
- 1/4 cup barbecue sauce
- 1½ cup cooked lentils
Instructions
- Preheat the oven to 375ºF.
- Put the sweet potatoes on a prepared baking sheet, rub them with olive oil and season. Put them in the oven and leave them there until they offer no resistance when pinched with a fork.
How to prepare the lentils
- In a frying pan, heat the lentils together with the bbq sauce. Adjust salt and pepper, season them well, sometimes I add a little ground chipotle while they are heating up.
How to make the crunchy spicy slaw
- Slice the cabbage as thinly as you can or use the food processor with the slicing attachment.
- In a separate bowl, mix the vegan mayonnaise with the lemon juice, a pinch of salt, and the chipotle. Toss the cabbage with the dressing just before serving.
How to put everything together.
- To prepare the sweet potatoes, make a cut in the center of each one without reaching the bottom. Open carefully and add a tablespoon or two of the lentils to the center of each. Finish with a tablespoon or two of the spicy crunchy slaw.
Notes
- If you don’t have homemade mayonnaise, use Veganaise. Normal mayonnaise has eggs and other ingredients that we don’t eat at home.
- Chipotle powder can be substituted for canned chipotle in adobo sauce.
- Store all the ingredients separately and combine them just before eating.
Nutrition
Serving: 1servingCalories: 466kcalCarbohydrates: 77gProtein: 12gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 448mgPotassium: 1350mgFiber: 15gSugar: 21gVitamin A: 33387IUVitamin C: 70mgCalcium: 138mgIron: 5mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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