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4 sweet potatoes
2 avocados
sea salt and pepper, to taste
2 x 400g tins canned organic lentils, rinsed and drained
handful of pumpkin seeds
2 tbsp parsley or coriander, chopped (optional)
1 tbsp chilli flakes (optional)

For the Tahini Dressing
2 tbsp tahini
2 tbsp lemon juice
1/4 cup warm water
1 tsp cumin
1 tsp sea salt


Preheat oven to 180°C or 350°F. Line a baking tray with baking paper.

Place the sweet potatoes evenly on the tray. Using fork, poke holes in each sweet potato. Place the tray in the oven for 45-60 minutes, until they’re soft and cooked through.

In a separate bowl, mash the avocado with a generous pinch of salt and pepper.

To make the dressing, add all of the dressing ingredients in a small bowl and whisk until smooth. Set aside.

Remove the cooked sweet potato from the oven 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 and avocado.

Fill each sweet potato with lentils. Return to oven for a further 10 minutes.

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.

Remove sweet potato and top with avocado, toasted pumpkin seeds, chopped herbs and chilli (if using). Drizzle with the tahini dressing.

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