Preheat the oven 400°F.
Place the egg in a pot of water and bring to a boil. Let egg boil in water for 6 to 8 minutes. Remove and place in cold water immediately. Once cool enough to handle, peel and chop.
Pierce each sweet potato all over, at least 8 times with a fork. Rub ¼ tsp of oil over the skin of each sweet potato. Season with freshly ground black pepper. Place into a roasting pan and roast for 35 to 40 minutes or until they are tender all the way through to the center (see tip below).
Meanwhile, place the kale leaves into another small roasting pan. Spray lightly with oil and season. Place into the oven next to the sweet potatoes and roast for 5 to 6 minutes until lightly golden around the edges and crisp (be careful not to burn the kale). Remove from the oven, sprinkle over the lemon rind. Set aside to cool. Once cool, add the lentils, egg, tomato, parsley, mint and green onion. Stir gently to combine.
Split the sweet potatoes down the center with a sharp knife and ease open. Spoon in kale and lentil salad.
In a small bowl, whisk together the remaining 1 teaspoon of olive oil and lemon juice. Spoon over the salad. Season to taste and serve.
If you prefer to serve as a salad, spoon the salad onto serving plate, thickly slice the sweet potato and arrange over the salad. Dress just before serving.
TIP: If you're short on time you can microwave the sweet potato. Pierce each sweet potato 8 times with a fork. Wrap in a piece of wet paper towel. Place directly onto the turntable and microwave on High for 4 minutes. Turn over and microwave for a further 3 to 4 minutes on High until sweet potatoes are just tender. Remove from the microwave, wrap in foil and stand for 10 minutes before splitting down the center.
You can roast the sweet potato ahead of time and keep in an airtight container in the fridge for up to 3 days. When you're ready to eat, serve at room temperature or heat in the microwave.
Nutrition facts per serving
Makes 2 servings
|- Saturated Fat
|- Dietary Fiber
|- Total Sugars
|-- Added Sugars