Stuffed Sweet Potatoes with Lentils and Spinach

Savour the hearty and nourishing Stuffed Sweet Potatoes with Lentils and Spinach, a plant-based lunch option rich in fiber, protein, and essential vitamins. This recipe combines the earthy flavours of lentils and spinach with the natural sweetness of roasted sweet potatoes, creating a wholesome and satisfying meal.

Perfect for meal prep or a comforting midday meal, this dish is as nutritious as it is flavourful.

Instructions:

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Wash 1 medium sweet potato, pierce it with a fork, and roast for 40–45 minutes until tender.
• While the sweet potato is roasting, cook ¼ cup of lentils in ½ cup of vegetable broth until tender, about 15–20 minutes. Drain any excess liquid.
• In a skillet, heat 1 teaspoon of olive oil over medium heat and sauté 1 minced garlic clove until fragrant. Add 1 cup of fresh spinach and cook until wilted.
• Combine the cooked lentils and spinach in the skillet, seasoning with salt, pepper, and ½ teaspoon of smoked paprika.
• Once the sweet potato is cooked, slice it lengthwise and gently fluff the interior with a fork.
• Stuff the sweet potato with the lentil and spinach mixture and drizzle with a teaspoon of tahini or your favourite sauce for added flavour.

Nutritional Information (per serving):
Calories: 320 Protein: 12g Fat: 7g
Carbohydrates: 50g Fiber: 10g
Preparation Time: 10 minutes Cooking Time: 45 minutes

Serving Tips:

• Garnish with chopped parsley or cilantro for a fresh burst of flavor.
• Add a dollop of plain Greek yogurt or vegan sour cream for creaminess.
• Serve with a side salad of mixed greens and a light vinaigrette for a complete meal.

This stuffed sweet potato is a deliciously wholesome way to enjoy plant-based nutrition at its best!