Lentil, Kale Stuffed Sweet Potatoes
Author: Ilene Godofsky
Recipe type: entree
Cuisine: vegan, gluten-free
Prep time:
Cook time:
Total time:
Serves: 4
- 4 medium sweet potatoes, scrubbed
- 2 tbs coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup dry green lentils
- 2 cups vegetable broth
- 4 cups packed kale, shredded
- 1 tbs gluten-free tamari
- salt and pepper to taste
- Preheat oven to 400°. Line baking sheet with aluminum foil.
- Use a fork to poke several holes in sweet potatoes. Place on baking sheet and
- bake until tender (about 45 minutes).
- Heat 1 tbs coconut oil in a saucepan at medium-high heat. Add onion and garlic
- and saute for 7 minutes.
- Add vegetable broth to pot and bring to a boil. Add lentils and simmer 30-35
- minutes, until liquid is absorbed.
- Turn heat off and fold kale into lentils. Stir in tamari, salt and pepper and cover.
- Slice the top of two of the sweet potatoes open. Spread ½ tablespoon of coconut oil in opening, then stuff with lentil/kale mixture.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/03/16/lentil-kale-stuffed-sweet-potatoes-garlic-tahini-cream-vegan-gluten-free/
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