Vegetarian Lunch Meal Prep: Lentil Stuffed Sweet Potatoes

If you are looking for an easy meal prep filled with fiber and protein, then check this out. PS- you don’t have to be a vegetarian to enjoy this! 😉

This makes a great meal prep lunch for the week, but could easily be made for dinner for four. I feel like lentils are an underutilized plant source of protein. They don’t require soaking before cooking like dry beans do, but they are just as affordable and provide a great amount of fiber and protein. Easy and good for you. Some of my favorite words for describing food.

You can season this however you would like, and season it to taste. My spice choices were garlic powder, onion powder, chili powder, paprika, cumin, salt and pepper. There is a lot of hands off parts to this recipe which is really nice. It gives you time to meal prep other things or do other things you need to. I cook my potatoes in the microwave, but you could definitely stick them in the over if you need to or prefer that method.

This meal is satisfying on its own, but an added side salad would be delicious with it as well.


Vegetarian Lentil Stuffed Sweet Potatoes

4 servings

4 4-5 oz sweet potatoes (small, computer mouse sized)

1 cup uncooked lentils

1/2 bell pepper of choice (I used about a quarter each of a red and yellow bell pepper)

1/2 white onion

seasonings of choice (garlic and onion powder, salt and pepper, chili powder, and cumin are great with this recipe)

1 tbsp olive oil

toppings- shredded cheese of choice, salsa, sour cream (plain greek yogurt is a great substitute)

Prepare lentils as directed on package.

While lentils cook, scrub and wash potatoes. Pierce with a fork all over and microwave till soft. (About 5 minutes, rotate and 5 more minutes).

While lentils and potatoes cook, chop onions and peppers. Stir fry in skillet with oil over medium heat. When potatoes are done, store in containers in fridge for meal prep or keep out on the counter if serving for dinner. When the lentils are done, drain them and add them to the skillet with the vegetables.

Add seasonings and stir around till well combined. Divide evenly between potatoes. (This makes a lot. I actually can’t stuff the potato all at once with all the lentils. You can either make more potatoes, or do what I do and just stuff it in and pour it all over the top of the potato to mix in more as you are eating it).

Top with desired toppings.


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