Stuffed Sweet Potatoes with Lentils, Spinach and Cheese
and roasted apples

Name: Stuffed Sweet Potatoes with Lentils, Spinach and Cheese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 cloves Shallots, diced; 4 Sweet potatoes, medium; 7 oz Baby spinach; 2 cups Lentils, cooked (use pre-cooked or half the amount if making from dried); 4 oz Cheese, feta, crumbled; 1/2 Lemons, juice of; 2 Tbsp Butter; 2 Apples, any variety, halved; 1 Tbsp Butter; 1/2 tsp Sugar; 1/2 tsp Cinnamon, ground

Active: 25 min Total: 50 min

Original GF Paleo Vegetarian

Stuffed Sweet Potatoes with Lentils, Spinach and Cheese

Baked sweet potatoes are stuffed with a healthy and flavorful filling of spinach, lentils and feta cheese. Serve roasted apples on the side for a sweet touch.

Ingredients

Metric

Servings:

Baked Sweet Potatoes with Lentils, Spinach and Cheese:

Shallots - 2 cloves , diced
Sweet potatoes, medium - 4
Baby spinach - 7 oz
Lentils, cooked (use pre-cooked or half the amount if making from dried) - 2 cups
Cheese, feta - 4 oz , crumbled
Lemons - 1/2 , juice of
Butter - 2 Tbsp

Roasted Apples:

Apples, any variety - 2 , halved
Butter - 1 Tbsp
Sugar - 1/2 tsp
Cinnamon, ground - 1/2 tsp

Prep

Lentils - If using pre-cooked lentils or if you already cooked lentils for Tuesday's meal, skip this step. Rinse lentils and combine with water and some salt in a stock pot. Bring to a simmer over medium heat and simmer until lentils are tender, 25 to 30 minutes. Add additional water, if needed to keep lentils just barely covered while they cook. (Can be done up to 5 days ahead)
Shallots - If prepping right before cooking, get apples in the oven before continuing with prep steps. Dice shallots. (Can be done up to 5 days ahead)
Sweet potatoes - Scrub clean. (Can be done up to 5 days ahead)

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Make

Heat oven to 425F / 218C.
While oven heats, pierce potatoes with a fork. Place in a baking dish and pour 2 Tbsp (30 ml) of water in the dish. Cover with a wet paper towel and cook in microwave until tender 8 to 10 minutes, turning once in the middle. (Alternatively, you can roast the potatoes in the heated oven until easily pierced with a fork, ~1 hour.)
Slice apples in half and place, cut-side up in a 8" x 8" / 20cm x 20cm baker. Add enough water to cover the bottom of the pan. Melt butter (just the portion for the apples) in the microwave and pour over the cut side of the apples. Sprinkle with sugar and cinnamon. Bake until golden brown on top and softened, 25 minutes. If apples start to brown too much on top before softened, cover with a piece of foil.
While apples roast, heat a skillet or frying pan over medium heat. Add oil and shallots to heated oil. Saute shallots until soft, 2 to 3 minutes. Add lentils and spinach and saute until spinach is wilted, ~4 minutes. Remove pan from heat and stir in feta and lemon juice. Season with salt and pepper.
Slice open baked potatoes to create a slit in the top. Add butter (just the portion for the potatoes) and spoon spinach and lentil filling into the potatoes.
Serve stuffed sweet potatoes with apples on the side and enjoy!

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