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+ servings

Smoky Lentil Kale Stuffed Sweet Potatoes with Pumpkin Seed Cream

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yields: 2 meal-sized or 4 smaller servings


  • 2 medium sized sweet potatoes scrubbed
  • 3/4 cup black brown, or green lentils (or 1 3/4 cups, or one can, cooked lentils)
  • 2 teaspoons olive oil
  • 1 medium white or yellow onion chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon salt
  • 2 tablespoons tomato paste
  • 1/2 cup vegetable broth
  • 1 small bunch curly kale thick stems removed and chopped
  • Crushed red pepper flakes to taste

For the pumpkin seed cream:

  • 1/2 cup raw shelled pumpkin seeds, soaked for at least 2 hours and drained of soak water
  • 1/2 cup water
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt


  • Preheat your oven to 400F. Prick the skins of the potatoes with a fork and transfer them to the oven. Bake for 45 minutes, or until fork tender all the way through.
  • While the potatoes bake, bring a salted pot of water to boil. Add the lentils and cook for 25-35 minutes, or until tender (you can use a slotted spoon to try some; if they're too al dente at 25 minutes, keep boiling). 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 sautee for 5 minutes, or until clear and soft. Add the paprika and chili, salt, tomato paste, and broth and give everything a good stir. Add the kale and cook for 5-7 minutes, or until the kale is completely tender. Fold in the lentils and add an extra splash of broth if needed. Add crushed red pepper to taste and adjust salt to taste.
  • Cut the potatoes in half and top each with a generous scoop of the lentil mixture, followed by a few tablespoons of the pumpkin seed cream. Serve.