Lunch
Baked Sweet Potato with Lentil & Feta Filling
Gluten-Free
High Fibre
Nutrient-Dense
Vegetarian
⏱ 50 min total
🍴 Serves 2
Oven-baked sweet potatoes filled with lentils, wilted spinach, feta and fresh herbs.
Sweet potato and lentils provide fibre, while lentils also contribute plant protein. Spinach adds further plant variety and feta provides protein and calcium.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 2 medium sweet potatoes
- 1 × 400 g tin green lentils, drained and rinsed
- 100 g baby spinach
- 60 g feta, crumbled
- 1 tsp extra-virgin olive oil
- Juice of ½ lemon
- 2 tbsp chopped parsley
- Black pepper, to taste
Method
- 1 Preheat the oven to 200°C.
- 2 Prick the sweet potatoes with a fork and bake for 40–45 minutes until tender.
- 3 Heat the olive oil in a frying pan and add the lentils.
- 4 Add the spinach and cook briefly until wilted.
- 5 Stir through the lemon juice and parsley.
- 6 Cut open the sweet potatoes and fluff the centres with a fork.
- 7 Spoon in the lentil mixture, crumble over the feta and finish with black pepper.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.