Simple Lentil & Kale Stuffed Sweet Potatoes
Total Time
1 hour and 30 minutes
Prep Time
0 seconds
Cook Time
1 hour and 30 minutes
Rating
0 out of 5 stars
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Ingredients
2 servings
- 2 small sweet potatoes
- 1x 400g can of green lentils
- 1 handful of parsley
- 2 tablespoons capers
- 1 baking tray kale
- pinch of dried red chilli flakes
- 1 lemon
- 2 tablespoons smooth tahini
- pinch of sea salt
- pinch of sea salt & black pepper
- tablespoon olive oil
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Preparation
Step 1
Preheat the oven to 180c (350F) fan setting.
Step 2
Place the sweet potatoes, whole, onto a baking tray and use a fork to poke a few holes in the top of each.
Step 3
Drizzle with olive oil and bake for about 1- 1 ½ hours until the sweet potatoes are soft.
Step 4
Once cooked, remove from the oven and cut a slice length-ways down each, trying not to cut the whole way through.
Step 5
Spoon the flesh of each sweet potato into a mixing bowl and add a pinch of salt. Mix really well, before spooning equal amounts back into each potato skin.
Step 6
Place a large handful of kale onto a baking tray and drizzle with olive oil and a large pinch of salt. Cook in the oven for 10 minutes until crispy. Once cooked, remove from the oven and mix with the lemon juice, capers, lentils, a little olive oil, chilli flakes, parsley, a pinch of sea salt and black pepper.
Step 7
Spoon equal amounts of the kale on top of each sweet potato and drizzle with tahini before serving.
Step 8
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