These Black Lentil Stuffed Sweet Potatoes are a satisfying dish that’s jam-packed with heart-friendly and hunger-squashing fiber (instead of marshmallows and sugar). Any leftovers of the lentil mixture are a great dish on their own served as a healthy lunch.
Tip: 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.
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Black Lentil Stuffed Sweet Potatoes
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Ingredients
- 6 large sweet potatoes
- 2 tsp grapeseed, extra-virgin olive, or camelina oil
- 1 onion, diced
- 1/2 tsp salt
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 3/4 tsp ground allspice
- 1/4 tsp black pepper
- 3/4 cup black (beluga) lentils
- 6 cups cups chopped kale, tough ribs and stems removed
- 1 1/2 cups plain Greek yogurt
- 1/3 cup chopped walnuts
- Zest of 1 lemon
Instructions
- Preheat oven to 400 F. 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.
- 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 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.
- To serve, slice down center of each potato and stuff with lentil mixture. Top with dollops of Greek yogurt and walnuts. Garnish with lemon zest.
Recipe Notes
Per serving: 383 calories; 19 g protein; 8 g total fat (1 g sat. fat); 64 g total carbohydrates (15 g sugars, 13 g fiber); 288 mg sodium
