Lentil, Kale, and Roasted Veggie Stuffed Sweet Potatoes

lentil kale & veggie stuffed sweet potato


I’ve been on a bit of a sweet potato kick lately; my last two weeks blog posts have been about my favorite orange vegetable. Since my mileage is increasing for my next half marathon, and I’m keeping up my weight lifting routine (darn those New Year’s goals), I’m constantly looking for healthy carbs to keep me energized. And when you are trying to eat healthy but love sweet foods like I do, a little cinnamon and honey on a mashed sweet potato is like healthy candy. I do love savory sweet potatoes too, which is where this recipe for a sweet potato that’s loaded down with smoky lentils and roasted vegetables really hits the spot. For you sweet potato haters–you could easily substitute a regular potato in this recipe for a comparably delicious meal.


I topped the baked sweet potatoes with roasted onionsgreen pepper, and kale. As an added bonus, the kale gets super crispy in the oven, which adds a great crunch to the topping. I love lentils because they are really filling, and a cheap vegetarian source of protein. Plus, they cook up quickly on the stove top, and keep for days in the fridge. Easy leftovers anyone? This meal only takes about 30 minutes start to finish. I saved time by pre-baking the sweet potatoes in the microwave, but since I do like a crispy outside on my potatoes (I eat that part too), I finished them off in the oven with all the vegetables.


If a vegetable topped with more vegetables and lentils doesn’t scream filling meal to you– just trust me–with 15 grams of fiber per serving you won’t be hungry. That fiber amount is in just 1/2 a potato and 1/4 of vegetable and lentil topping too!



2 Responses to Lentil, Kale, and Roasted Veggie Stuffed Sweet Potatoes

  1. Linda Parsons says:

    Have you ever made this ad head of time and just reheated?

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