Black Lentil Stuffed Sweet Potatoes
  • 6 large sweet potatoes
  • 2tsp grapeseed, extra-virgin olive, or camelina oil
  • 1 onion, diced
  • 1/2tsp salt
  • 2 garlic cloves, minced
  • 1tsp dried thyme
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp ground turmeric
  • 3/4tsp ground allspice
  • 1/4tsp black pepper
  • 3/4cup black (beluga) lentils
  • 6cups cups chopped kale, tough ribs and stems removed
  • 1 1/2cups plain Greek yogurt
  • 1/3cup chopped walnuts
  • Zest of 1 lemon
  1. 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.
  2. 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.
  3. 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