Lentil Stuffed Sweet Potatoes

Serves 2 as a main 4 as a side

Ingredients

4 small sweet potatoes, scrubbed
Olive oil
100g puy lentils
½ cup olives, pitted and roughly chopped
Handful of coriander leaves and stems
3 tbsp pumpkin seeds, toasted
Salt and pepper

Green sauce
2 green chillies (or more if you fancy it spicier)
125ml olive oil
25g (about a bunch) of coriander, leaves and stems
1 lemon juiced
1 garlic clove
Salt and pepper

Summary

We’ve been noticing a few sure signs that spring is on the way, and with that energy, we’ve opted for a lighter, brighter recipe this week! You can whip up this number for dinner or prep each component and have it in your pack lunch throughout the week. We use Pepo Farm’s organic, hull-less pumpkin seeds as a crunchy topping here, they have a far more robust, complex taste than regular pepitas and are grown in the Ovens Valley, we couldn’t recommend them more.

Lentil Stuffed Sweet Potatoes

Preheat the oven to 220ºC

Place the sweet potatoes on a baking tray and drizzle with olive oil. Season with sea salt and bake for around 30 minutes, until the sweet potatoes are tender – test with a fork.

Meanwhile, wash the lentils, place them in a saucepan and cover with plenty of water. bring to the boil and add two big pinches of salt, then reduce the heat and simmer for about 15 -20 minutes, until cooked but retain a slight bite, like al dente pasta.

Drain and place the lentils in a bowl, add the olives, a few coriander leaves and a drizzle of olive oil. Stir and combine.

To make the green sauce, blend the chilli, oil, coriander, lemon juice and garlic in a food processor or a blender until very smooth. Season with salt and pepper and adjust the lemon according to your personal preference.

To serve, slice each sweet potato down the centre and push the flesh down with a fork to form a well. Fill with lentil olive mixture. Drizzle over green sauce and scatter over pumpkin seeds and a few cilantro leaves.