Healthy Mexican Loaded Sweet Potatoes with Lentils in Salsa Verde
These Mexican-inspired loaded sweet potatoes are filled with green lentils simmered in salsa verde and topped with creamy avocado, cashew cream, scallions, and fresh cilantro. A delicious, wholesome plant-based dinner you’ll want to make again and again.
4
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked green or brown lentils
- 1 cup salsa verde homemade or store-bought
- ½ cup cashew cream or vegan sour cream
- 1 ripe avocado diced
- ½ cup chopped fresh cilantro
- ¼ cup thinly sliced scallions or red onion
- Salt to taste (for boiling potatoes)
Instructions
- Cook the sweet potatoes
- Place the sweet potatoes in a large pot and cover with water.
- Add a teaspoon of salt and bring to a boil.
- Simmer for about 20 minutes or until the potatoes are fork-tender.
- Drain and set aside to cool slightly.
- Warm the lentils with salsa verde
- In a small skillet or saucepan, combine the cooked lentils with the salsa verde.
- Simmer over medium heat for 5–7 minutes, stirring occasionally, until heated through and flavorful.
- Assemble the loaded sweet potatoes
- Make a lengthwise slit in each sweet potato and gently press the sides to open.
- Spoon about 2 tablespoons of the lentil mixture into each one.
- Top with diced avocado, a drizzle of cashew cream, chopped cilantro, and sliced scallions.
- Serve immediately
- Best enjoyed warm, right after assembling.
Notes
Short on time? You can roast the sweet potatoes at 400ºF (200ºC) for 45–50 minutes instead of boiling.
Make ahead: Prep the lentils and toppings ahead of time and assemble just before serving.
Meal prep tip: These reheat beautifully—just store the potatoes and lentil mixture separately and assemble fresh.