BBQ Lentil Stuffed Sweet Potatoes

5 from 6 reviews

Flavorful, baked sweet potatoes filled with barbecue lentils and topped with tahini sauce. Super simple, healthy and packed with protein!


  • 4 medium sweet potatoes

BBQ Lentils

  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup green lentils
  • 1 cup pure tomato sauce or crushed tomatoes
  • 1 cup water
  • 1 tbsp maple syrup
  • 1 tbsp yellow mustard
  • 1/2 tsp liquid smoke
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp sriracha, or more to taste
  • olive oil

Tahini sauce

  • 2 tbsp tahini
  • 1/4 cup non-dairy yogurt
  • 1/8 tsp salt
  • water to thin out


Roasted Sweet Potatoes

  1. Preheat oven to 400°F.
  2. Wash and brush the sweet potatoes, pat them dry with a dish towel.
  3. Prick each potato a few times with a knife and wrap each one loosely with foil.
  4. Place on a baking sheet and bake for about 1 hour, or until the sweet potatoes are soft.

BBQ Lentils

  1. Heat two teaspoons of olive oil in a large saucepan. Add the onions and garlic and cook on medium heat for about 10 minutes, stirring from time to time to prevent the onions from burning.
  2. Add the tomato sauce, water, maple syrup, mustard, liquid smoke, smoked paprika, salt and lentils.
  3. Bring to a boil, cover and let simmer for about 25-30 minutes. Remove from heat and stir in the sriracha, to taste.
  4. Remove the sweet potatoes from the oven, and slice them lengthwise down the center. Expand the sides a little bit and top with about 1/3 cup of the bbq lentils. Drizzle with tahini sauce.
  5. Serve hot with a salad.

Tahini Sauce

  1. Mix all ingredients in a small bowl. Add more water if needed to thin out.


The nutritional information is based on one medium sweet potato (225g) and about 1/3 cup of green bbq lentils.