Roasted Sweet Potatoes Stuffed with Lentils, Avocado, Yogurt & Pomegranate

1. Preheat the oven to 200 ºC. Wash the sweet potatoes, prick them with a knife and bake them for 40-45 minutes, until tender.

2. Mash the avocado flesh with the lemon juice and a pinch of salt and pepper until creamy.

3. Cut the sweet potatoes in half and gently fluff the flesh with a fork. Fill them with the cooked lentils, add the avocado cream and finish with the yogurt.

4. Decorate with the pomegranate seeds