Lunch
Baked Sweet Potato with Lentil & Feta Filling
Gluten Free
Vegetarian
High Fibre
No onion
No garlic
Nutrient dense
Refined sugar free
⏱ 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.
Method
- 1 Preheat the oven to 200°C.
- 2 Prick the sweet potatoes several times with a fork — this lets steam escape so they don't split — and bake for 40–45 minutes until a knife slides through with no resistance.
- 3 Towards the end of the baking time, heat the olive oil in a frying pan over medium heat and add the lentils, warming them through and stirring occasionally.
- 4 Add the spinach and cook briefly, stirring, until just wilted.
- 5 Stir through the lemon juice and parsley.
- 6 Once the sweet potatoes are tender, cut them open lengthways and fluff the centres with a fork to open them up.
- 7 Spoon in the warm lentil mixture, crumble over the feta, and finish with black pepper before serving.
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 health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.