Italian Stuffed Sweet Potatoes

Stuffed sweet potatoes are one of my favorite hearty cold weather meals, and a great plant based option!  I find that roasting the sweet potatoes in the oven brings out the most flavor. These ones feature lentils in a flavorful Italian red sauce and they are so delicious!  Sweet potatoes are packed with nutrients and the lentils have plenty of protein and fiber so you can feel good about enjoying these for dinner!  They will fill you up without weighing you down!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 2 servings | Prep Time: 5 minutes | Cook Time: 1 hour and 15 minutes | Ready in: 1 hour and 20 minutes

Ingredients

• 2 medium organic sweet potatoes
• 2/3 cup French lentils
• filtered water
• 1 15 oz can organic diced tomatoes
• 1 Tbsp balsamic vinegar
• 1/4 tsp sea salt or to taste
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 garlic clove, minced
• 1 large handful organic spinach leaves

Instructions

Directions:

1. Preheat the oven to 400F degrees, and prick the sweet potatoes all over with a fork. Place them on a lined baking tray, and place in the oven.  Bake for an hour to an hour and 15 minutes until they are tender.
2. Meanwhile, add the lentils to a medium sized pot, and add enough filtered water to cover them by 3 inches.  Bring to a boil, and lower to a simmer.  Cook for about 30-40 minutes until tender but still holding shape.  Remove from heat and set aside.
3. Meanwhile, add the tomatoes, balsamic vinegar, and sea salt to a medium sized pan, and bring to a simmer.  Cook for about 10 minutes, then add the basil, oregano and garlic.  Cook for another 10 minutes to allow the flavors to enhance the sauce, then remove from heat and stir in lentils and spinach.
4. To plate, cut the sweet potatoes in half lengthwise, and spoon the lentil mixture over them.  Enjoy!