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An overhead image of a stuffed sweet potato, which has lentils and bright green kale. It's topped with a pumpkin seed cream that's also pictured in a small bowl near the potato.
5 from 4 votes

Smoky Kale and Lentil Stuffed Sweet Potatoes with Pumpkin Seed Cream

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yields: 4 servings

Ingredients

  • 4 medium sized sweet potatoes, scrubbed
  • 3/4 cup brown or green lentils (150g)
  • 1 tablespoon olive oil
  • 1 medium white or yellow onion, chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup vegetable broth (120ml)
  • 1 small bunch curly kale, stemmed and chopped (you can also use Tuscan kale or another dark, leafy green of choice)
  • 1 tablespoon freshly squeezed lime juice
  • Crushed red pepper flakes to taste

For the pumpkin seed cream:

  • 1/2 cup raw, shelled pumpkin seeds, soaked in water for at least 2 hours and drained (60g)
  • 1/2 cup water (120ml)
  • 1 1/2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon fine salt

Instructions

  • Preheat your oven to 425°F / 220°C. Prick the skins of the potatoes with a fork and transfer them to a parchment lined or nonstick baking sheet. Bake for 45-50 minutes, or until the sweet potatoes can be easily pierced with a knife.
  • While the potatoes bake, bring a pot of water to boil. Add the lentils and cook for 25-35 minutes, or until tender, yet still holding their shape; the lentils should be fully cooked but not mushy. Drain the lentils.
  • To make the cream, add the pumpkin seeds, water, lime juice, and salt to a food processor or high speed blender and blend till smooth and creamy. Adjust the salt to taste.
  • Heat the oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes, or until soft and translucent. Add the smoked paprika, chili, cumin, salt, and broth. Stir everything well. Add the kale and cook for 5-7 minutes, or until the kale is completely tender yet still a vibrant green. Fold in the cooked lentils and lime juice and add an extra splash of broth if needed. Taste the kale and lentil mixture; add crushed red pepper to taste and additional salt and lime juice as needed.
  • Cut the baked potatoes in half. Top each split potato with a quarter of of the lentil mixture, followed by a few tablespoons of the pumpkin seed cream. Serve.