Stuffed Sweet Potatoes with Lentils, Kale and Sun Dried Tomatoes

Lauren Caris Short

By Lauren Caris Short

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4.50 from 2 votes

Indulge in the ultimate comfort of Stuffed Sweet Potatoes. Roasted sweet potatoes provide a satisfying base, while a flavorful medley of sautéed onions, garlic, kale, and sun-dried tomatoes creates a hearty filling. This nutrient-rich, protein-packed meal is sure to leave you satisfied.

Sweet Potato stuffed with lentils, kale and sun dried tomatoes on a white plate with more lentils in a bowl in the background.

Stuffed Sweet Potatoes with lentils, kale, and sun-dried tomatoes are a great warming meal any time of year but especially when it’s freezing cold outside.

Sweet Potato stuffed with lentils, kale and sun dried tomatoes sprinkled with cilantro on a white plate and white background with fresh kale to the side.

Let’s talk about these potatoes for a minute. I love sweet potatoes. I think they are one of the best foods for use as a base. They love being baked, mashed, and fried… anyway, they are ALWAYS good.

Being naturally so sweet, you do need to pair them with something pretty salty if you’re going to eat one as a main meal. That’s where the sun-dried tomatoes come in. They are punchy enough that they inject this meal with the saltiness it needs to balance the natural sweetness of the sweet potato perfectly.

Then there’s the lentils. Lentils are an amazing food. They cook quickly, they’re packed with protein which makes them a vegetarian’s best friend, and they soak up flavor like there’s no tomorrow.

Sweet Potato stuffed with lentils, kale and sun dried tomatoes and topped with yogurt and cilantro close up.

For this recipe, I like using green lentils (black lentils would also work) rather than orange lentils because they hold their shape a bit better and retain a bit more texture. Orange lentils are perfect for something softer like a soup or stew, but because the sweet potato is very soft, we need a filling with some texture.

The lentil mixture will keep well in the fridge for up to 5 days, so you can make a batch and keep eating it for the next few days! Perfect!

Sweet Potato stuffed with lentils, kale and sun dried tomatoes on a white plate with some contents spilling out.
Print Recipe
4.50 from 2 votes

Lentil Stuffed Sweet Potatoes

Indulge in the ultimate comfort of Stuffed Sweet Potatoes. Roasted sweet potatoes provide a satisfying base, while a flavorful medley of sautéed onions, garlic, kale, and sun-dried tomatoes creates a hearty filling. This nutrient-rich, protein-packed meal is sure to leave you satisfied.
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 55 minutes
Course: Main Dish
Cuisine: American
Diet: Vegetarian
Keyword: Stuffed Sweet Potatoes
Servings: 4 potatoes
Calories: 371kcal

Ingredients

  • 4 sweet potatoes
  • 2 tbsp olive oil
  • sea salt
  • 3/4 cup green lentils dried
  • 1/2 white onion diced
  • 3-4 kale leaves
  • 1 clove garlic minced
  • 1/4 cup water
  • 1 can diced tomatoes
  • 5-6 sun dried tomatoes finely chopped
  • fresh cilantro leaves for topping
  • yogurt optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Coat the 4 sweet potatoes with 1 tablespoon of olive oil total, and sprinkle with sea salt. Bake for 45 minutes until the potatoes are cooked through.
  • Meanwhile, bring a large saucepan of water to a boil, add a little salt and simmer the lentils for 30 minutes. Drain when finished.
  • While the lentils are cooking, saute the onion for 5 minutes until it begins to turn translucent. After 5 minutes add the garlic and cook for another 2-3 minutes. Slice the kale into small pieces and add to the onion mixture along with the water. Cook until the kale has wilted and all the water has been absorbed. Add the can of chopped tomatoes and the sun dried tomatoes. Simmer so the mixture has heated through.
  • Serve piled over a freshly baked sweet potato, top with a dollop of natural yogurt if desired and sprinkle with fresh cilantro.

Notes

Notes: The lentil mixture can be stored in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 371kcal | Carbohydrates: 76g | Protein: 15g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 300mg | Potassium: 1556mg | Fiber: 21g | Sugar: 14g | Vitamin A: 36490IU | Vitamin C: 59mg | Calcium: 236mg | Iron: 6mg

Images by Lauren Caris Short.

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17 thoughts on “Stuffed Sweet Potatoes with Lentils, Kale and Sun Dried Tomatoes”

  1. such a great post Lauren, thank you so much for sharing this healthy and tasty recipe with us. will definitely try this out. cheers!

    Reply
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  7. I am with you — the winter grays are such a downer! Thankfully we’ve been having more and more sunshine here, so fingers crossed it’s heading your way.

    Sweet potatoes are sooo good, and I love baking them! This sounds perfectly hearty and delicious. Pinning it for later!

    Reply
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    • Hey Arianda! Sweet potatoes are great even just on their own. I love this topping though, the sun dried tomatoes really make it for me! :)