Lentil and Kale Stuffed Baked Sweet Potatoes
Sweet potatoes stuffed with a lentil and kale filling check two boxes at once: comfort food and something that’s actually good for you. The sweet potatoes bake on a bed of coarse kosher salt, which is hands down the best way to bake sweet potatoes at home. The lentil and kale filling gets a boost of sweetness from pomegranate concentrate, and any extra makes a great side dish on its own.
Why You’ll Love This Recipe:
- Comforting and nourishing, with a bright pomegranate-sweetened filling
- Sweet potatoes roasted on a bed of coarse salt for the best flavor
- Naturally vegan and gluten-free
- Extra filling makes a great side dish on its own
Key Ingredients & Substitutions:
- Black lentils (beluga) – hold their shape well after cooking, ideal for this filling. Soaking legumes before cooking, black lentils included, is optional but recommended, it can aid digestion and shortens cooking time a bit. Red lentils are the one exception, they cook so quickly there’s no need to soak them at all. If you swap in brown or green lentils here, they’ll taste just as good, though they may break down a bit more and hold their shape less than black lentils.
- Pomegranate concentrate – a Middle Eastern staple made from reduced pomegranate juice, sweet and tart at once, with a flavor that’s hard to replicate exactly. If you can’t find it, combine 2 tbsp maple syrup, silan, or honey (pick one) with an extra 1 tbsp balsamic vinegar (in addition to the balsamic already in the recipe) as a substitute.
- Raw tahini – drizzled on top for serving, adds richness. Optional but recommended.
Pro Tips for Success:
- Don’t add salt while the lentils cook, it slows down softening. Salt only at the end.
- Cook the filling until the liquid fully evaporates, this keeps it from making the sweet potato soggy.
- Leftover filling makes a great side dish on its own, or serve the plain baked sweet potatoes with tahini and a drizzle of silan (date syrup) or maple syrup.
Serving Suggestions
- Top with extra tahini or a drizzle of silan (date syrup)
- Serve alongside a simple green salad for a complete meal
- Great for meal prep, the filling keeps in the fridge for a few days
FAQ
- Do I need to soak the lentils? No, it’s not required, but a short soak can aid digestion and shortens cooking time a bit.
- Why shouldn’t I add salt while cooking the lentils? Salt slows down the softening of legumes, always add it at the end.
- What do I do with leftover filling? It makes a great side dish on its own, and keeps in the fridge for 2-3 days in a sealed container.
Looking for more tasty recipes?
- Greek-Inspired Vegetarian Moussaka with Lentils
- Harissa Roasted Acorn Squash with Date Syrup
- Adzuki Bean, Kale and Sweet Potato Soup
- Foolproof Mujadara: The Ultimate Vegan Lentil and Rice Comfort Food
Lentil and Kale Stuffed Baked Sweet Potatoes
Ingredients:
For the sweet potatoes:
- 4 sweet potatoes scrubbed clean
- 1-2 tbsp olive oil
- 1 lb (½ kg) coarse kosher salt
For the lentil and kale filling:
- ½ cup black lentils (beluga) rinsed and drained (soaking is optional, see Notes)
- ½ cup celery stalks finely chopped
- 1 cup kale stems removed, cut into thin strips
- ½ cup walnuts finely chopped
- ½ cup scallions finely chopped
- 2 tbsp pomegranate concentrate (see Notes for a substitute)
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 cup water
- Salt and freshly ground black pepper to taste
For serving:
- Raw tahini (optional)
Instructions:
- Bake the sweet potatoes: Preheat the oven to 400°F (200°C). Spread the kosher salt over a baking pan lined with parchment paper. Rub each sweet potato with a thin layer of olive oil and poke each one 5-6 times with a fork or knife. Place on the salt bed and bake for 40-50 minutes, depending on size, until soft to the touch.
- Cook the filling: In a medium pot, heat the olive oil and add the celery and kale. Sauté, stirring, for 2-3 minutes. Add the lentils, walnuts, water, pomegranate concentrate, balsamic vinegar, and black pepper. Stir and bring to a boil. Don't add salt yet. Lower to medium-low heat, cover, and cook until the water evaporates and the lentils are soft, about 20 minutes.
- Season and finish: Add the chopped scallions and salt to taste, starting with about ½ tsp, and stir. Taste and adjust the salt as needed.
- Assemble: Transfer the sweet potatoes (without the salt) to a serving dish. Cut each one open lengthwise and lightly scrape the top with a fork. Season with a little salt and pepper. Fill each sweet potato with 2-3 tablespoons of the lentil and kale mixture. Top with raw tahini and serve.
Notes:
- Soaking the lentils is optional but recommended, it can aid digestion and speeds up cooking a bit.
- Brown or green lentils work instead of black, though they may break down more and hold their shape less.
- No pomegranate concentrate? Use 2 tbsp maple syrup, silan, or honey (pick one), plus an extra 1 tbsp balsamic vinegar (on top of the balsamic already in the recipe).
- Baking the sweet potatoes on a bed of kosher salt draws out moisture and gives the most caramelized result, none of the salt goes into the potato.
- Don’t add salt while the lentils cook, only at the end, this keeps them from turning tough.
- Extra filling makes a great side dish on its own, and keeps in the fridge for 2-3 days.
- The plain baked sweet potatoes are also great on their own with tahini and a drizzle of silan or maple syrup.
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