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Lentil and Kale Stuffed Baked Sweet Potatoes

Lentil and Kale Stuffed Baked Sweet Potatoes

Prep Time 20 minutes
Cook Time 50 minutes
Lentil soaking time (optional) 30 minutes
Total Time 1 hour 10 minutes
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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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