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Black Lentil Stuffed Sweet Potatoes
Serves 6.
The tag team of black lentils and sweet potatoes creates a satisfying dish that is jam-packed with heart-friendly and hunger-squashing fibre. Any leftovers of the lentil mixture are a great dish on their own served as a healthy lunch.
Potato prep
The sweet potatoes can be prepared ahead of time and kept chilled for up to 3 days. Simply reheat the baked potatoes in the oven.Advertisement
Ingredients
- 6 large sweet potatoes
- 2 tsp (10 mL) grapeseed, olive, or camelina oil
- 1 onion, diced
- 1/2 tsp (2 mL) salt
- 2 garlic cloves, minced
- 1 tsp (5 mL) dried thyme
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) turmeric
- 3/4 tsp (4 mL) ground allspice
- 1/4 tsp (1 mL) black pepper
- 3/4 cup (180 mL) black (beluga) lentils
- 6 cups (1.5 L) chopped kale, tough ribs and stems removed
- 1 1/2 cups (350 mL) plain Greek yogurt
- 1/3 cup (80 mL) chopped walnuts
- Zest of 1 lemon
Nutrition
Per serving:
- calories 383
- protein 19g
-
fat
8g
- saturated fat 1g
- trans fat 0g
-
carbohydrates
64g
- sugars 15g
- fibre 13g
- sodium 288mg
Directions
01
Preheat oven to 400 F (200 C). Using fork, poke several holes in sweet potatoes. Place potatoes on baking sheet and bake until fork tender, about 45 minutes. Cooking times will vary depending on size of potatoes.
02
Meanwhile, heat oil in medium saucepan over medium heat. Add onion and salt; heat until onion has softened, about 5 minutes. Add garlic and heat for 1 minute. Add thyme, cumin, coriander, turmeric, allspice, and black pepper to pan; heat for 30 seconds. Add lentils and 2 cups (500 mL) water. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 30 minutes. Stir in kale and heat for additional 10 minutes.
03
To serve, slice down centre of each potato and stuff with lentil mixture. Top with dollops of Greek yogurt and walnuts. Garnish with lemon zest.
