Lentil Stuffed Sweet Potatoes

Step 1

Preheat oven to 400 degrees F.

Step 2

Scrub sweet potatoes with a vegetable brush (or your hands) to remove any dirt. Dry with a towel to remove excess water. Poke 3-4 times with a fork or knife. Drizzle each potato with olive oil. Use your hands to coat each potato in oil. Roast at 400 degrees for 50-60 minutes. They are done when super soft on the inside.

Step 3

While the sweet potatoes are baking, prepare lentils: Combine 1 cup rinsed brown lentils with 3 cups vegetable broth (or water), 1/4 teaspoon salt, and 2 bay leaves (optional) in a medium sauce pot. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer over medium-low heat. Cover and simmer until lentils are cooked through, about 15-20 minutes. Drain off excess liquid and remove bay leaves.

Step 4

Add the tomato sauce and seasonings (chili powder, cumin, onion powder, garlic powder, oregano, 1/4 teaspoon salt). Simmer uncovered over medium-low for 5 minutes to allow flavors to develop. Add a splash of water if the mixture becomes too thick.

Step 5

Add a sprinkle of salt or Tajin to the inside of each sweet potato. Mash the inside of the potato with a fork to soften.

Step 6

Add 3/4 cup lentils to each sweet potato. Stir lentils and sweet potato together. Top each sweet potato with guacamole, salsa, and pumpkin seeds. Sprinkle with fresh lime juice and cilantro. Enjoy!