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It’s Monday and you’re wondering what to cook for the family. You want something easy, cheap and nourishing, right? I mean, who doesn’t? This Baked Sweet Potato topped with Lentils and Crispy Kale is sure to hit the spot!
Sweet potato is one of those veggies that I forget about every once in a while. Then I’ll be at the supermarket and see them and think, “Hey yeah…”
A baked potato has to be one of the easiest things to throw together. What’s more, you can stuff almost any combo of veg in one of these beauties and you’ve got a yummy meal that the whole family will love!
Okay, not going to lie, it’s not the quickest meal but it is super easy. Because all you really need to do is cut your sweet potato in half rub the inside with a little olive oil and bung it in the oven. Seriously, that’s it. 🙂
I like to stuff my baked sweet potato with these lentils and some kale. You might recognise my lentils from a previous post. They really are so good. The lentils can be whipped up while your potato is doing it’s thing in the oven. Same with the kale.
Unfortunately, I can’t take credit for the Vegan Caesar Dressing. It’s the brain child of Ashley over at Blissful Basil. Truth be told, I’d made way to much dressing the last time I had a Caesar Salad so this pairing was kind of a fluke. But I’m happy to say, a delicious one! If you don’t have time to make the dressing, hummus will also work really well here.
Note:
if you do plan on making the Caesar Dressing from scratch just know I subbed sunflower seeds for the hemp seeds and it was still super yum and nourishing 😉
Tasty trick:
I roughly chopped some roasted almonds and sprinkled them over the top right before serving. Nuts are a great way to add extra nutrients to a veggie dish, not to mention that yummy crunch! Trust me, the nuts are not just for looks. They are more often than not the one little trick that brings a whole dish together. Get into the habit of sprinkling chopped nuts on top of your meals, be they breakfast, lunch, or dinner. You won’t regret it.
Baked Sweet Potato topped with Lentils and Crispy Kale
Serves 2
1 medium sweet potato
a tbs olive oil
salt and pepper
2 servings of my Basic French Lentils
1/2 a bunch of kale (stalks removed, washed, and torn into bite-size pieces)
2 tbs Vegan Caesar Dressing
1/4 cup roughly chopped roasted almonds
Method:
- Pre heat your oven to 200C. Line an oven tray with baking paper.
- Scrub your sweet potato under cold, running water and pat dry.
- Cut in half length-wise, brush the inside of the sweet potato with some of your olive oil and place it skin-side up on the oven tray. Sprinkle the skin with some salt and pepper and pop the tray into the oven. Cook for around 60 minutes or your sweet potato is cooked through.
- While your sweet potato is cooking you can get started on the lentils. Find instructions on how to cook your lentils here.
- Once your lentils are simmering away, it’s on with the crispy kale! In a medium-sized pan heat the rest of the olive oil. Add the kale and let it crackle away until its deepened in colour, wilted, and becoming a little crispy. Take off the heat and set aside.
- When your sweet potato and french lentils are done it’s time to plate up. Put your sweet potato onto two plates, flesh-side up. Scrape the flesh a little witth a fork to make a small well in the center. Now pile in your kale, then the lentils. Finish off with the chopped almonds and a nice drizzle of the Caesar dressing.
