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Lentil, Tomato & Kale Stuffed Sweet Potato

Yields2 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

The ultimate vegan comfort food. It’s also a great dish to impress meat lovers with. My hubby can vouch for that, he’s not much of a lentil lover but gave this dish a 9/10! I often encourage people to include more plant foods into their diets and enjoy at least one meat free day each week. Plant based foods are easy on the digestive system and are very alkalizing. This loaded sweet potato is perfect for a quick and easy weekend night meal, it’s high in protein, fibre and is very filling and satisfying.

 1x 420g can of lentils, drained and rinsed
 250g cherry tomatoes, sliced in half
 2 cups kale leaves, tear into small pieces
 2 medium sweet potatoes
 ½ tsp chilli flakes
 Salt and pepper to taste
 1 tbsp coconut oil
Dressing Options
 My Green Goddess Dressing
 ½ avocado
1

Pre-heat oven to 180 degree Celsius.

2

Add sweet potato onto a baking tray, using a knife or fork, poke multiple holes onto the top of each sweet potato and bake in the oven for 50-60 minutes, or until tender.

3

Melt coconut oil in a medium size saucepan and. Add the drained lentils and cook for 3-5 minutes to soften. Then add kale, tomatoes, salt, pepper, chilli flakes, stir together and simmer for 5-7 minutes until kale is wilted and tomatoes are heated through.

4

Cut the sweet potato in half, top with sautéed lentil and kale mixture and my green goddess dressing.or sliced avocado.

Nutrition Facts

Servings 0