Loaded Vegetarian Sloppy Joe Baked Sweet Potatoes
 
 
Meatless Monday meets Monday Night Football! These loaded vegetarian sloppy joe baked sweet potatoes are hearty enough to satisfy even the most carnivorous of eaters.
Yield: 6 servings
Ingredients
  • 6 medium sweet potatoes
  • 1 cup uncooked green lentils
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 medium carrot, chopped
  • 4 cups broccoli florets, chopped
  • 1 tsp smoked paprika
  • 1 tbsp ancho chili powder
  • 1 (15 oz) canned fire roasted diced tomatoes
  • ¼ cup tomato paste
  • 2 tbsp apple cider vinegar
  • 1½ tbsp maple syrup
  • 1 cup vegetable broth
  • ¼ cup unsweetened almond milk
  • pickled jalapenos, to taste
Instructions
  1. Heat oven to 450. Prick sweet potatoes all over with a fork and place on a parchment-lined baking sheet. Roast for 45 minutes to an hour, or until fork tender, flipping over halfway.
  2. Meanwhile, place the lentils in a pot and cover with cold water. Bring to a boil and lower heat, simmering, for 25 minutes. Drain.
  3. While the lentils are cooking, heat the oil in a large pot. Stir in the onion, season with salt, and saute, stirring frequently until tender, about 6-8 minutes.
  4. Stir in the carrot and broccoli and saute for another 2-3 minutes. Add the smoked paprika and cumin to the pan. Stir for 30 seconds, or until fragrant. Slowly stir in the tomatoes, tomato paste, apple cider vinegar, maple syrup, vegetable broth, and almond milk. Bring to a simmer.
  5. Stir in the lentils and simmer for 15-20 minutes , or until thickened. Season to taste with salt and black pepper.
  6. Cut the sweet potatoes in the center to make a pocket for holding the sloppy joe mixture. Spoon sloppy joe mixture evenly into all of the sweet potatoes. Serve topped with pickled jalapenos.
Notes
Adapted from Edible Perspective
Nutrition Information
Serving size: 1 loaded sweet potato
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/09/loaded-vegetarian-sloppy-joe-baked-sweet-potatoes.html