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
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