Meal kit that 2% heavier than the average meal kit meal and ranks in the 3th percentile for protein.
Protein1/5
Lightness4/5
Ease3/5
👍 Best for
✓ Meal Kit lovers
✋ Skip if
✕ You're chasing high protein✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Purple Carrot🔄 Availability checked weekly
Nutrition per serving
Protein12% · 17g
Carbs47% · 64g
Fat41% · 25g
3.1g
Protein / 100 cal
Per serving, as packaged by Purple Carrot. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
3th pctl
More protein than 3% of 1,474 meals
Protein density
3.1g /100cal
Leaner than 8% of meals
vs Meal Kit average
2% heavier
This540
Avg532
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal
Would you order this again?
Be the first to weigh in, it takes one tap.
Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ High-Protein✓ <600 Calories✓ Vegan
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
2 sweet potatoes, halved lengthwise and pierced with fork
1/4 cup pepitas
1 tbsp agave
1 tbsp smoked paprika
1 shallot, peeled, sliced into rounds and rinsed
1 serrano pepper, sliced into rings
1 lime, cut in half and juiced
10 oz Peruvian lentils
6 tbsp mojo verde sauce
1/4 oz cilantro, leaves roughly chopped
4 tsp olive oil (from your kitchen)
Salt (from your kitchen)
Pepper (from your kitchen)
How to make it
1
Roast the sweet potatoes: Preheat oven to 425u00b0F. Place sweet potato halves on baking sheet lined with foil and rub each with 1 tsp olive oil and a pinch of salt and pepper. Arrange potatoes, cut side down, and roast until tender, 28 to 32 minutes.
2
Toast the pepita crunch: Toast pepitas in small non-stick skillet over medium heat until golden brown and aromatic 3 to 5 minutes. Add just 1/2 tbsp agave, just 1/2 tsp smoked paprika and a pinch of salt. Toss to ensure all pepitas are coated, about 1 minute. Transfer to plate and allow to cool before cr
3
Pickle the shallot: Combine rinsed shallot slices, serrano, lime juice and a pinch of salt and pepper in small bowl. Allow to rest for at least 5 minutes.
4
Warm the lentils: Make small tear at top of lentil bag and microwave for 60 seconds. Season to taste with salt. (TIP: You can also combine precooked lentils and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
5
Serve: Divide sweet potatoes between plates. Gently smash sweet potatoes with back of fork. Top with lentils and dollop with as much mojo verde as you would like. Then sprinkle with pickled shallots, cilantro and pepita crunch. Enjoy!
6
CULINARY NOTES:: This recipe was tested with 2 servings. If you are cooking more portions, you may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
Rate this meal
Tap a star, no signup. Real diner ratings help others choose.
0.0/5 · 0 ratings
📷 Community photos
📸
Cooked Peruvian Lentil Stuffed Sweet Potatoes? Show it off.
No review needed, just your photo. Tag your Instagram and you could be our Photo of the Week.
By uploading you confirm it's your photo and grant MealFan permission to display it. Photos appear after a quick review.
★★★★★Be the first to review this meal
Made Peruvian Lentil Stuffed Sweet Potatoesadd a photo 📸, it takes 30 seconds and helps thousands of other home cooks decide.
2 sweet potatoes, halved lengthwise and pierced with fork1/4 cup pepitas1 tbsp agave1 tbsp smoked paprika1 shallot, peeled, sliced into rounds and rinsed1 serrano pepper, sliced into rings1 lime, cut in half and juiced10 oz Peruvian lentils6 tbsp mojo verde sauce1/4 oz cilantro, leaves roughly chopped4 tsp olive oil (from your kitchen)Salt (from your kitchen)Pepper (from your kitchen)
How to Cook
Step 1
Roast the sweet potatoes: Preheat oven to 425°F. Place sweet potato halves on baking sheet lined with foil and rub each with 1 tsp olive oil and a pinch of salt and pepper. Arrange potatoes, cut side down, and roast until tender, 28 to 32 minutes.
Step 2
Toast the pepita crunch: Toast pepitas in small non-stick skillet over medium heat until golden brown and aromatic 3 to 5 minutes. Add just 1/2 tbsp agave, just 1/2 tsp smoked paprika and a pinch of salt. Toss to ensure all pepitas are coated, about 1 minute. Transfer to plate and allow to cool before cr
Step 3
Pickle the shallot: Combine rinsed shallot slices, serrano, lime juice and a pinch of salt and pepper in small bowl. Allow to rest for at least 5 minutes.
Step 4
Warm the lentils: Make small tear at top of lentil bag and microwave for 60 seconds. Season to taste with salt. (TIP: You can also combine precooked lentils and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Step 5
Serve: Divide sweet potatoes between plates. Gently smash sweet potatoes with back of fork. Top with lentils and dollop with as much mojo verde as you would like. Then sprinkle with pickled shallots, cilantro and pepita crunch. Enjoy!
Step 6
CULINARY NOTES:: This recipe was tested with 2 servings. If you are cooking more portions, you may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
Purple Carrot puts Peruvian Lentil Stuffed Sweet Potatoes on the menu as a Meal Kit dish that holds up on a weeknight without asking much of the cook.
The potato is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae. [1]
Purple Carrot delivers weekly meals across the US. For testing notes, delivery details, and how Purple Carrot compares to alternatives, read the Purple Carrot review on MealFan.
⏱️ Est. time: 40 min
🍽️ Serves: 2 servings
🌱 Vegan
⚠ Not ideal for
High-protein requirements
How to make it
Read through the recipe card and gather all ingredients before you start cooking.
Wash and prep all vegetables, chop, dice, or mince as directed on the included recipe card.
Cook proteins and main components following the step-by-step instructions included with your delivery.
Prepare any sauces, dressings, or garnishes per the recipe card.
Plate and serve immediately. Refrigerate any leftovers within 2 hours in an airtight container.
Peruvian Lentil Stuffed Sweet Potatoes is a Purple Carrot meal
Purple Carrot delivers weekly meals across the US.
Which meal service offers Peruvian Lentil Stuffed Sweet Potatoes?
Peruvian Lentil Stuffed Sweet Potatoes is offered by Purple Carrot. Read the full Purple Carrot review on MealFan for pricing, freshness ratings, and how Purple Carrot compares to competitors.
Is Peruvian Lentil Stuffed Sweet Potatoes high-protein?
Peruvian Lentil Stuffed Sweet Potatoes is tagged as High-Protein, <600 Calories, Vegan on the Purple Carrot menu. For specific allergen details, refer to the card included with your delivery.
How long does Peruvian Lentil Stuffed Sweet Potatoes take to prepare?
Peruvian Lentil Stuffed Sweet Potatoes is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
