Stuffed Sweet Potato

• 2 sweet potatoes 
• 1 1/2 cups chopped chard 
• 3/4 cup cooked lentils - I like the small french variety
• Olive oil and apple cider vinegar, for dressing
• 1/4 cup lightly roasted pistachios, walnuts, or nut of choice, roughly chopped
• Handful of feta
• Lemon zest, cracked black pepper, and fresh parsley, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Stab the sweet potatoes a few times with a knife or fork and place them on a baking sheet. Bake for 35-40 minutes until soft. The sweet potatoes are done when the skin has pulled away from the flesh a bit, and the center is soft. Cooking times will vary depending on the size of the potato.

2. While the sweet potatoes are baking, dress the lentils with a little olive oil and apple cider vinegar, or fresh lemon juice. 

3. Remove the sweet potatoes from the oven and slice each one in half. Open them up and stuff them with thinly sliced chard leaves, then top with the warm dressed lentils. Finish by topping each sweet potato with nuts, crumbled feta, lemon zest, cracked black pepper, and fresh parsley or other herb of choice.

Enjoy a nutrient dense meal!