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Curried Coconut Lentil Stuffed Sweet Potato Bowls

The Foodie Physician
Packed with nutrients, flavor and color, sweet potatoes are the perfect edible bowl for creamy, spiced lentils.
4.63 from 8 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Entree, Side Dish
Cuisine American
Servings 4
Calories 445 kcal

Ingredients
 
 

  • 4 medium sweet potatoes, scrubbed clean
  • 1 tablespoon olive oil
  • ¾ cup finely chopped onion (about ½ medium onion)
  • 1 clove garlic, finely chopped
  • 1 tablespoon curry powder
  • 1 cup lentils du Puy (French green lentils)
  • 3 cups water
  • ½ cup light coconut milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red or white wine vinegar
  • ¼ cup plain low fat Greek yogurt
  • Cilantro leaves, for garnish

Instructions
 

  • Preheat oven to 400°F.
  • Pierce the sweet potatoes several times with a knife. Place them on a lined baking sheet and bake in the oven until soft, about 45 minutes. Remove from oven and let cool slightly.
  • While the sweet potatoes are baking, make the lentils. Heat the oil in a medium saucepan over medium heat. Add the onion and cook a few minutes until they start to soften. Add the garlic and curry powder and cook another minute until fragrant. Add the lentils and water and bring to a boil. Reduce to a simmer and cook 30 minutes, stirring occasionally.
  • Stir in the coconut milk, salt, pepper and vinegar and simmer another 5-10 minutes until the lentils are creamy and fully cooked (they will still have a little bite).
  • Cut a slit lengthwise down the sweet potatoes and spread them open. Mash the flesh with a fork to soften it and spoon the lentils on top. Add a dollop of Greek yogurt to each one and top with fresh cilantro and freshly ground black pepper.

Nutrition

Calories: 445kcal | Carbohydrates: 80g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 456mg | Potassium: 1292mg | Fiber: 22g | Sugar: 12g | Vitamin A: 32106IU | Vitamin C: 10mg | Calcium: 133mg | Iron: 6mg
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