Baked sweet potatoes are a great comfort food at this time of year and this sweet potato stack with lentils and avocado really delivers on flavour, comfort and the healthy stuff! Serve with some crunchy salad on the side! Fibre rich to help you feel fuller for longer it’s a great main dish to have up your sleeve! Try it out – you won’t be disappointed!
Sweet Potato Health Benefits
There are nearly 400 sweet potato varieties. Their flesh may be white, yellow or orange with their skin either white, yellow, red, orange or purple. When cooked, sweet potatoes are either firm and dry or have a softer texture and moist.
Sweet potatoes are a particular favourite in Asian and South American cooking. And the darker the variety the higher concentration of carotenes. They are also relatively high in fibre and low in sugar.
Their high content of Vitamin C, carotenes and a unique root storage protein boost antioxidants in the body
They are also classified as ‘anti-diabetic food’. This means they stabilise blood sugar levels and improve the response to the hormone insulin.
Time to load up on them!
Lentil Health Benefits
Lentils are one of the most ancient foods on Earth as seeds have been discovered as far back as 6000 BC!
The Egyptians were big fans of lentils and before the first century, there were introduced into India, which is famous for the spiced lentil dish known as dahl.
Lentils grow in pods that contain one or two lentil seeds and there are many varieties. Lentils are classified according to their colour with the most common types red, green or brown. They also come in black, yellow and orange. They can be sold whole or split into haves. Brown and green lentils retain their shape better when cooking with the other colours tending to become mushier. All lentils tend to have a dense, nutty flavour and they taste as though they are doing you some good!
In this recipe I used puy lentils but you could swap out for other varieties – just as good!
Lentils are an excellent source of cholesterol-lowering fibre and help to manage blood sugar levels as their high fibre content prevent blood sugar levels from rising quickly after a meal. Also, eating lentils two or more times a week have been associated with a 24% reduction in breast cancer.
Some great reasons above to give this sweet potato stack a go. It has become on of my lunchtime favourites and cooking a few sweet potatoes at a time mean you can reheat the following day for another meal…..
Sweet Potato Stack
Perfect comfort food for a cold day! Fibre rich, filling, healthy – this recipe hits all the right spots.
- Saucepan and oven/microwave
- 1 Sweet potato
- 1/2 Avocado
- 4 oz Lentils
- 1 tsp Lemon juice
- 1 tsp Tahini
- Salt and pepper. Lettuce and nuts to serve
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Place the sweet potato (I do a batch in one go) in a pre heated oven at 180. Cook for about 45 mins until tender
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Cook the lentils according to their packet
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Mash the avocado with salt and pepper to season
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Make the dressing by mixing the lemon juice, tahini and salt and pepper. Loosen with a little warm water if needed.
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Once the potato is cooked and cooled a little, cut in half. Making a well in the potato, add the lentils and the avocado over the top. Drizzle with the dressing and serve with lettuce and nuts for some crunch on the side. Delicious!