Stuffed sweet potatoes with lentil and pepper filling
Oven-baked sweet potatoes with a spicy filling of lentils, peppers and sweetcorn, topped with a fresh yoghurt dip and toasted sunflower seeds.
Prep15 min
Total60 min
Servings2
Protein per servingapprox. 21 g
Ingredients
serves 2
2 sweet potatoes (approx. 350 g each)
1 tbsp olive oil
80 g brown or green lentils (dry)
250 ml vegetable stock
1 small onion
1 garlic clove
1 red pepper
100 g sweetcorn (tinned, drained)
1 tsp smoked paprika
½ tsp ground cumin
150 g plain soy yoghurt
1 tbsp lemon juice
2 tbsp sunflower seeds
½ bunch flat-leaf parsley
Salt and pepper
Method
Preheat the oven to 200 °C (top and bottom heat). Wash the sweet potatoes, halve them lengthways, brush the cut sides with a little oil and place them cut side down on a lined baking tray. Bake for 35 to 45 minutes until soft.
Rinse the lentils and simmer them in the vegetable stock over medium heat for 20 to 25 minutes until soft and the liquid is almost absorbed.
Finely dice the onion and garlic and cut the pepper into small cubes. Heat the remaining oil in a pan, sweat the onion for 3 minutes, then add the garlic and pepper and fry for 5 minutes.
Briefly toast the paprika and cumin. Add the lentils and sweetcorn, heat for 3 minutes and season with salt, pepper and a little lemon juice.
Toast the sunflower seeds in a dry pan until golden. Stir the soy yoghurt with the remaining lemon juice and a pinch of salt.
Turn the sweet potatoes over, loosen the flesh slightly with a fork and spread the filling on top. Serve with the yoghurt dip, sunflower seeds and chopped parsley.
The protein figure is a rough estimate based on average values for the ingredients. To find out how much protein you need per day, use theProtein calculator.
Tips
Instead of lentils, you can use 60 g of textured soy protein. Simply soak it in hot stock and fry it with the vegetables.
Leftover filling tastes great the next day, cold in a wrap or warm with rice.
