Sweet Potatoes Stuffed with Smoky Lentils, Sautéed Kale, and Lemon Sunflower Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Prick the sweet potatoes several times with a fork, place them on a baking tray, rub with 1 tablespoon olive oil, season with 1/2 teaspoon salt and a pinch of black pepper, and roast for 40 to 45 minutes, until very tender.

2. 2

   While the sweet potatoes roast, make the filling. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes until softened. Stir in half of the chopped garlic and cook for 30 seconds.

3. 3

   Add the smoked paprika, cumin, dried oregano, and tomato paste. Cook for 1 minute, stirring, to deepen the flavor. Add the cooked lentils, vegetable broth or water, 1/4 teaspoon salt, black pepper, and red pepper flakes if using. Cook for 5 to 7 minutes, lightly mashing some of the lentils so the filling becomes slightly saucy. Keep warm.

4. 4

   In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the rest of the garlic and cook for 20 seconds. Add the kale, a pinch of salt, and 2 tablespoons of water if needed. Sauté for 3 to 4 minutes until wilted but still bright green.

5. 5

   For the cream, add the soaked sunflower seeds, lemon juice, lemon zest, water, maple syrup, 1/4 teaspoon salt, and a little black pepper to a blender. Blend until smooth. If it is too thick, add a bit more water.

6. 6

   When the sweet potatoes are done, let them rest for 5 minutes. Slice each one lengthwise and gently fluff the center with a fork. Fill first with the sautéed kale, then the smoky lentil mixture, and finish with the lemon sunflower cream.

7. 7

   Sprinkle the fresh parsley on top and serve hot.

8. 8

   For a more browned presentation, return the filled sweet potatoes to the oven for 5 minutes at 200°C / 400°F before adding the cream and parsley.