Words and Photo by Stephanie Cameron

Serves 4

These roasted sweet potatoes are filled with a fragrant, spice-forward blend of mushrooms, lentils, and harissa, brightened with lemon, olives, and warm spices. The result is a hearty, vibrant vegetarian or vegan main that is both satisfying and make-ahead friendly. Roasting the sweet potatoes ahead of time streamlines assembly and adds versatility: Enjoy them stuffed, mashed into fritters, or layered into grain bowls. Their natural sweetness and sturdy texture make them an ideal foundation for flexible meal prep.

Print Recipe

Loaded Sweet Potatoes with Harissa, Lentils, and Mushrooms

Servings: 4

Ingredients

  • 4 medium sweet potatoes
  • 1 –2 teaspoons kosher salt
  • Canola, vegetable, or extra-virgin olive oil, for rubbing
  • 1 cup dried green or brown lentils, rinsed
  • 2 bay leaves
  • 3 cups water
  • 12 ounces mushrooms, chopped (cremini, oyster, or a mix)
  • 1 tablespoon olive oil
  • 2 tablespoons harissa paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • Salt and pepper, to taste
  • 3 tablespoons green or kalamata olives, chopped
  • 1 1/2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons capers, chopped
  • 2 tablespoons fresh cilantro or parsley, chopped
  • Optional Toppings
  • Crumbled feta or soft goat cheese
  • Toasted almonds or pine nuts

Instructions

  • Preheat oven to 400°F.
  • Scrub and dry sweet potatoes. Pierce several times with a fork, rub lightly with oil, and sprinkle with salt. Place on a roasting rack nestled in a baking sheet. Roast 45–60 minutes, until soft. Let cool.
  • While potatoes are roasting, rinse lentils in a fine-mesh sieve and remove any debris. Add lentils, bay leaves, water, and a generous pinch of salt to a saucepan. Bring to a boil, then reduce heat and simmer 20–25 minutes, until tender. Drain, discarding the bay leaves.
  • Heat olive oil in a skillet over medium heat. Add mushrooms with a pinch of salt and cook until browned and lightly caramelized, 8–10 minutes. Reduce heat to medium-low. Stir in harissa, smoked paprika, cumin, coriander, and cinnamon; cook 1–2 minutes until aromatic. Add lentils, olives, lemon zest, lemon juice, and capers; stir to combine and heat through. Season with salt and pepper to taste and stir in fresh herbs. If mixture is dry, toss with small amount of olive oil.
  • Slice each potato lengthwise without cutting all the way through. Scoop a little flesh from the center and stir into the filling to help it cling.
  • Fill each potato generously with lentil-mushroom mixture. Top with nuts, cheese, or extra herbs, if desired. Serve warm.
  • To make ahead: Roast sweet potatoes ahead of time and cool completely. Wrap in foil or place in an airtight container and refrigerate for up to 4 days. Reheat the sweet potatoes in a 350°F oven for 20 minutes or microwave 2–4 minutes until hot. For best results, let the potatoes sit at room temperature for 30 minutes before reheating. Filling can also be made ahead, refrigerated for up to 4 days, and reheated on the stovetop.
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Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.