Batata Recheada

Batata Recheada is a delicious Brazilian dish featuring tender baked potatoes stuffed with a savory mix of spiced vegetables and lentils. This dairy-free meal is both hearty and nutritious, perfect for a satisfying lunch.

Ingredients

• 2 large sweet potatoes - 500 grams
• 1 cup cooked green lentils - 200 grams
• 1 tablespoon olive oil - 15 ml
• 1 small onion, diced - 100 grams
• 2 cloves garlic, minced - 6 grams
• 1 red bell pepper, diced - 150 grams
• 1 small zucchini, diced - 150 grams
• 1 teaspoon smoked paprika - 5 grams
• 1/2 teaspoon cumin - 2 grams
• Salt to taste - 1 teaspoon
• Black pepper to taste - 1/2 teaspoon
• Fresh parsley, chopped for garnish - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the sweet potatoes thoroughly and poke several holes in each potato with a fork.
3. Place the sweet potatoes on a baking tray and bake for 45-50 minutes, or until tender when pierced with a fork.
4. While the potatoes are baking, heat the olive oil in a skillet over medium heat.
5. Add the diced onion and garlic to the skillet, sautéing for 3-4 minutes until softened.
6. Stir in the diced red bell pepper and zucchini, cooking for an additional 5-7 minutes until the vegetables are tender.
7. Add the cooked lentils, smoked paprika, cumin, salt, and black pepper to the skillet, stirring to combine. Cook for another 3-4 minutes until heated through.
8. Once the sweet potatoes are done baking, remove them from the oven and let cool slightly.
9. Cut each sweet potato in half lengthwise and gently scoop out some of the flesh to create space for the filling.
10. Fill each sweet potato half with the lentil and vegetable mixture, packing it in generously.
11. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in antioxidants and vitamins from sweet potatoes and vegetables.

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