Lentil & Cottage Cheese Stuffed Sweet Potato
This easy Mediterranean vegetable dish is ready in about 55 minutes and makes 2 servings. Sweet potatoes, cooked green lentils and cottage cheese carry the flavour. The cooking is mostly baking. It is high-protein, vegetarian and gluten-free. With 32 g of protein per serving (about 480 calories), it is a filling option.
- Total time
- 55 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 480 kcal
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It is in the High-Protein Power Meals cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 2 servings
- 2sweet potatoes
- 300 gcooked green lentils
- 200 gcottage cheese
- 80 gbaby spinach
- ½red onion
- 1 tspsmoked paprika
- ½ tspcumin
- 1 tbspolive oil
- 1 tbsplemon juice
- ½ tspsalt
- 2 tbspfresh parsley
Instructions
- Preheat oven to 220C (425F). Prick the sweet potatoes all over with a fork and bake directly on the rack for 45 minutes until tender.
- Finely dice the red onion. Heat olive oil in a skillet over medium heat and cook the red onion for 3 minutes.
- Add the cooked green lentils, smoked paprika, cumin and salt. Cook 3 minutes, then stir in the baby spinach and lemon juice until spinach wilts.
- Slice the sweet potatoes open and gently mash the flesh. Top with the lentil mixture and a generous spoonful of cottage cheese.
- Garnish with chopped fresh parsley and serve immediately.
Cook’s notes
Bake the sweet potatoes ahead and keep them in the fridge for up to 4 days; reheat in the oven or microwave before filling. Greek yogurt can replace the cottage cheese for a smoother topping. Canned lentils, rinsed, save time over cooking dried ones.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 32 g
- Fat
- 9 g
- Carbs
- 68 g
Approximate values for one serving.
About this recipe
- Cuisine: Mediterranean
- Dish type: Vegetable
- Diet: high-protein, vegetarian, gluten-free
- In cookbook: High-Protein Power Meals
