Mediterranean-inspired · Easy
Lentil-stuffed sweet potatoes with spinach
Roasted sweet potatoes filled with tomato lentils and a generous side of wilted spinach.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 532 kcal | 2129 kcal |
| Protein | 22.9 g | 91.7 g |
| Carbs | 97.9 g | 391.7 g |
| Fiber | 18 g | 71.9 g |
| Sugars | 16.1 g | 64.5 g |
| Added sugars | 0 g | 0 g |
| Fat | 7.7 g | 30.8 g |
| Saturated fat | 1.1 g | 4.4 g |
| Sodium | 526 mg | 2102 mg |
| Cholesterol | 0 mg | 0 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) · 1000 g in the original batch
USDA food referenceLentils, raw · 240 g in the original batch
USDA food referenceTomatoes, red, ripe, raw, year round average · 615 g in the original batch
USDA food referenceSpinach, raw · 400 g in the original batch
USDA food referenceOil, olive, salad or cooking · 25 g in the original batch
USDA food referenceSalt, table · 3 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 700 g in the original batch
Generic USDA tap water reference; local sodium and mineral content varies.
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Oven · Sheet pan · Saucepan · Skillet
- 1
Wash and prepare the produce
Scrub 1,000 g sweet potatoes under running water. Leave whole for baking.
Wash 5 medium whole tomatoes, remove the cores, then dice evenly into 1 cm pieces. Keep any juices with the prepared tomatoes.
Wash 400 g spinach, drain well.
- 2
Prepare the remaining ingredients
Measure 240 g dry lentils. Pick out any stones or damaged lentils, rinse in a sieve, and drain.
- 3
Measure and set out
Measure 25 g olive oil.
Measure 3 g table salt.
Measure 700 ml water.
Keep these measured amounts nearby. The cooking steps below specify how much to use at each stage.
- 4
Preheat the oven
Heat oven to 425°F / 220°C.
Prick sweet potatoes with a fork and rub with 10 g oil.
- 5
Roast the sweet potatoes
Place on a tray and roast for 45–60 minutes until a knife slips into the center easily.
- 6
Cook the filling
Meanwhile bring 240 g lentils and water to a simmer in a saucepan.
- 7
Cook the filling
Cook loosely covered for 20 minutes.
- 8
Cook the filling
Stir in 5 diced fresh tomatoes with their juices and 1.5 g salt.
Simmer for 20–25 minutes until the tomatoes soften and lentils are completely tender, adding a little water if needed.
- 9
Wilt the spinach
Warm 15 g oil in a skillet over medium heat.
Add 400 g spinach a handful at a time with 1.5 g salt; stir until wilted, 2–3 minutes.
- 10
Wilt spinach and assemble
Split potatoes, fill with lentil mixture, and serve spinach alongside.
Divide into 4 meals.
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Make it work for you
For kids & different preferences
Offer the components separately if preferred. Let caregivers choose portions and suitable textures; appetites vary.
Storage & packed lunches
Refrigerate in shallow covered containers within 2 hours (within 1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days. Freeze portions intended for later in the week. Keep packed lunches cold with ice packs until eaten.
Freezing & reheating
Freeze promptly in meal-sized airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator.
Reheat leftovers throughout to 165°F / 74°C. Stir microwave portions and check several places with a food thermometer.
If something looks different
Check the food itself as well as the clock. Equipment, batch depth, and ingredient size affect timing. Fresh tomatoes vary in juiciness. If too watery, simmer uncovered a little longer; if sticking before tender, add water a spoonful at a time.
Something wrong with an ingredient or instruction? Tell us
Version 3 · Updated 2026-10-21
Bethany’s Kitchen · /recipes/lentil-sweet-potato · Original instructions prepared for this project; no third-party recipe prose or photography reproduced. Not kitchen tested.