Stuffed Sweet Potatoes with Lentils, Arugula & Yogurt Herb Sauce

Ingredients:

For the Sweet Potatoes:

• 2 large sweet potatoes, scrubbed

• 1 tablespoon olive oil

• Sea salt to taste

For the Lentil Filling:

• ¾ cup green or brown lentils

• 1 ½ cups water or vegetable broth

• 1 tablespoon olive oil or ghee

• 1 small shallot or ½ onion, finely chopped

• 2 cloves garlic, minced

• ½ teaspoon cumin

• ½ teaspoon coriander

• ¼ teaspoon smoked paprika (optional)

• Salt and pepper to taste

Fresh Add-ins:

• 1 handful arugula per sweet potato

• Optional: thinly sliced radishes or scallions for crunch

Yogurt-Herb Sauce:

• ½ cup full-fat plain yogurt (or a dairy-free alternative)

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 2 tablespoons finely chopped fresh herbs (parsley, mint, dill, or a mix)

• Salt to taste

Instructions:

1. Roast the Sweet Potatoes:

   • Preheat oven to 400°F (200°C). Prick the sweet potatoes a few times with a fork, rub with olive oil and sea salt, and place on a baking sheet. Roast for 45–50 minutes, or until soft and caramelized.

2. Cook the Lentils:

   • Rinse lentils and place in a saucepan with water or broth. Bring to a boil, reduce heat, and simmer for 20–25 minutes until tender. Drain excess liquid if needed.

3. Sauté Aromatics:

   • In a skillet, heat olive oil or ghee over medium heat. Add shallot and garlic and sauté for 2–3 minutes. Add cooked lentils, cumin, coriander, paprika, salt, and pepper. Stir well and warm through.

4. Make the Yogurt-Herb Sauce:

   • Whisk all sauce ingredients together in a small bowl. Adjust seasoning to taste.

5. Assemble:

   • Slice each roasted sweet potato open. Fill with a handful of arugula, a scoop of lentils, and a generous drizzle of yogurt-herb sauce. Top with radishes or scallions if using.

6. Serve:

   • Serve warm or at room temperature with extra herbs sprinkled on top.