SERVINGS: 1 PREP TIME: 10 MINUTES COOKING TIME: 40 MINUTES
INGREDIENTS
1 medium [114 g] Sweet Potato
0.25 cup, dry [50 g] Brown Lentils
1 tsp [4.8 g] Olive Oil
1 tbsp, chopped [5 g] Red Onions
1 tbsp, fresh [3.8 g] Parsley (Finely Chopped)
0.13 tsp [0.35 g] Garlic Powder
0.25 tsp [0.3 g] Kosher Salt
1 dash [0.63 ml] Black Pepper
0.5 cup [113.5 g] Whole Milk Greek Yogurt Plain
1 tsp [4.7 g] Lemon Juice
1 tbsp [3 g] Mint (Chopped)
DIRECTIONS
1. Preheat oven to 400°F (200°C). Scrub the sweet potato,
pierce it several times with a fork, and place it on a
baking tray. Bake for 40–45 minutes, or until forktender.
2. Cook lentils according to package directions. Cook
until tender but not mushy. Drain any excess water.
Stir in the olive oil, red onion, parsley, garlic powder,
kosher salt, and black pepper while the lentils are still
warm. Set aside.
3. While the lentils cook, prepare the yogurt sauce: In a
small bowl, stir together the Greek yogurt, lemon
juice, mint, and a dash of salt. Set aside.
4. Slice the baked sweet potato open and gently mash the
flesh with a fork. Top with the warm lentil mixture
and the yogurt sauce.
NUTRITION INFO
Energy : 463 kcal Fat : 10.7 g Carbs : 64 g Protein : 27.9 g Fiber : 18.1 g Sugar : 12.1 g
Stuffed Sweet Potato with Black
Lentils & Lemon-Herb Yogurt
