Lentil Stuffed Sweet Potatoes
Indulge in the ultimate comfort of Stuffed Sweet Potatoes. Roasted sweet potatoes provide a satisfying base, while a flavorful medley of sautéed onions, garlic, kale, and sun-dried tomatoes creates a hearty filling. This nutrient-rich, protein-packed meal is sure to leave you satisfied.
Servings: 4 potatoes
Calories: 371kcal
Ingredients
- 4 sweet potatoes
- 2 tbsp olive oil
- sea salt
- 3/4 cup green lentils dried
- 1/2 white onion diced
- 3-4 kale leaves
- 1 clove garlic minced
- 1/4 cup water
- 1 can diced tomatoes
- 5-6 sun dried tomatoes finely chopped
- fresh cilantro leaves for topping
- yogurt optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Coat the 4 sweet potatoes with 1 tablespoon of olive oil total, and sprinkle with sea salt. Bake for 45 minutes until the potatoes are cooked through.
- Meanwhile, bring a large saucepan of water to a boil, add a little salt and simmer the lentils for 30 minutes. Drain when finished.
- While the lentils are cooking, saute the onion for 5 minutes until it begins to turn translucent. After 5 minutes add the garlic and cook for another 2-3 minutes. Slice the kale into small pieces and add to the onion mixture along with the water. Cook until the kale has wilted and all the water has been absorbed. Add the can of chopped tomatoes and the sun dried tomatoes. Simmer so the mixture has heated through.
- Serve piled over a freshly baked sweet potato, top with a dollop of natural yogurt if desired and sprinkle with fresh cilantro.
Notes
Notes: The lentil mixture can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 371kcal | Carbohydrates: 76g | Protein: 15g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 300mg | Potassium: 1556mg | Fiber: 21g | Sugar: 14g | Vitamin A: 36490IU | Vitamin C: 59mg | Calcium: 236mg | Iron: 6mg