Kale and Lentil Sweet Potatoes

Recipe contributed by Zoë Nouet Robins and the Institute of Integrative Nutrition

This recipe is perfect for the DASH diet: low in sodium, high in potassium, and rich in fiber, calcium, and magnesium. The DASH diet is an eating pattern that is proven to help lower blood pressure. You can learn more about this diet at https://www.nhlbi.nih.gov/education/dash-eating-plan.

Even if you’re not trying to lower your blood pressure, this recipe is nutritious and filling. A balance between the sweetness of the potato, the earthiness of kale and lentils, and the tangy kick of sundried tomatoes makes this a satisfying meal that your whole body can appreciate.

This is a meatless Monday miracle that you can make ahead in batches. Freeze that filling, bake up a bunch of sweet potatoes at once, and make your work-week lunches or dinners a breeze! - Grey

Ingredients

4 medium sweet potatoes

2 Tbsp olive oil, divided

Pinch salt, or to taste

¾ cup dried green lentils

½ medium white onion, diced

3-4 large kale leaves, stems removed, diced

1 clove garlic, minced

1 can chopped tomatoes, no salt added

5-6 sundried tomatoes, finely chopped

(or 2 Tbsp sundried tomato paste)

¼ cup water

2 Tbsp fresh cilantro, roughly chopped (optional)

Plain yogurt (optional)

Steps

1. Preheat oven to 350º F. Coat sweet potatoes with 1 Tbsp olive oil and sprinkle with salt. Wrap in foil and bake directly on the oven rack for 45 minutes

2. Bring approximately 4 cups of water to boil in a medium saucepan, add lentils and simmer for 30 minutes or until tender.

3. While lentils and potatoes are cooking, heat 1 Tbsp olive oil in a frying pan on medium. Add the diced onion and cook for 5 minutes.

4. Add kale and garlic to the onion and sauté for another 2-3 minutes.

5. Add the can of chopped tomatoes and sundried tomatoes. Simmer for 5-10 minutes. Add up to ¼ cup water as needed to keep mixture from drying out.

6. Drain lentils well, then gently stir into the tomato mixture. Season to taste.

7. Split open the cooked sweet potato, top with the lentil-tomato mixture, and garnish with chopped cilantro and a dollop of plain yogurt if desired.