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Dinner Tonight: Stuffed Sweet Potatoes
Paula Gallagher on
Stuffed peppers are delicious, but if you want to try something different, stuffed sweet potatoes may become your new favorite. This recipe combines three superfoods – lentils, sweet potatoes and kale – to make this hearty and heart-healthy dish, loaded with fiber and all sorts of nutrients.
Lentils have a wide spectrum of essential amino acids and are a good protein source. They are rich in folic acid, iron, phosphorus and copper. Sweet potatoes are loaded with vitamin A, vitamin C, potassium and fiber. Not to be outdone, kale is is rich in vitamins A, C, and K, as well as fiber, calcium and iron.
In keeping with our theme this month of heart-healthy recipes, this is a great one to try.
Stuffed Sweet Potatoes
• 4 to 6 large sweet potatoes (depending on how many you are feeding)
• 2 tsp grapeseed 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 turmeric
• 3/4 tsp ground allspice
• 1/4 tsp black pepper
• 3/4 cup black lentils
• 6 cups chopped kale, tough ribs and stems removed
Preheat oven to 400 F . Pierce sweet potatoes with a fork. Place potatoes on a baking sheet and bake until tender (about 45 minutes).
Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and salt; cook until onion has softened, and then add garlic and cook for 1 minute. Add thyme, cumin, coriander, turmeric, allspice, and black pepper to pan; cook for about 30 seconds. Add lentils and 2 cups of water. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 30 minutes. Stir in kale and cook for additional 10 minutes.
To serve, slice down the center of each potato and stuff with lentil mixture. Try adding a dollop of Greek yogurt as a tasty garnish.
Photo from here, with thanks.
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