Stuffed Sweet Potato with Goats Cheese, Lentils & Avocado

Method

1. Preheat oven to 180°.
2. Line a baking tray and place sweet potatoes on it, evenly spread. Using a fork, poke holes in each sweet potato.
3. Place sweet potatoes in the oven for 45-60 minutes, until soft and cooked through.
4. In a separate bowl, mash the avocado with a generous pinch of salt and pepper.
5. Drain, rinse and dry lentils from can.
6. Once cooked, remove sweet potato and allow to cool for 5-10 minutes. Cut in half and scrape about half of the sweet potato flesh out of the peel using a spoon, leaving enough room for the lentils, avocado and goats cheese.
7. Fill each sweet potato with lentils and crumble goats cheese over the top. Return to oven for a further 10 minutes, until cheese is golden.
8. Meanwhile, evenly spread the pumpkin seeds on another lined baking tray and place in the oven for 5-10 minutes, until toasted and slightly golden.
9. Remove sweet potato and top with avocado, toasted pumpkin seeds, chopped herbs and some chilli flakes!

Notes:

• You can use any salty, soft cheese in this recipe – a nice marinated feta for example!
• Save the leftover sweet potato for another meal – like making it into this delicious mash!
• For my vegans, omit the goats cheese and sprinkle on some nutritional yeast before you eat 🙂