Sweet Potatoes with Lentil-Mushroom Stuffing Recipe (with Video)

Preparing the Sweet Potato
1. Cut the sweet potato in half lengthwise and score the flesh with a knife to create a crisscross pattern.
2. Drizzle with olive oil.
3. Bake in the oven or in the air-fryer until tender and slightly caramelized.
Preparing the Filling
1. Meanwhile, heat olive oil in a skillet over medium heat.
2. Add the garlic and cook for 30 seconds, until fragrant.
3. Add the mushrooms and cook, stirring occasionally, until browned and softened, about 5 minutes.
4. Deglaze the pan with lemon juice, scraping up any browned bits from the bottom.
5. Stir in the lentils and parsley.
6. Season with salt and pepper to taste.
Assembling the Dish
1. Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly.
2. Gently scoop out a small amount of the flesh from each half, creating a well for the filling.
3. Divide the lentil-mushroom mixture evenly among the sweet potatoes.
4. Top each with diced avocado and optionally a drizzle of olive oil.
5. Sprinkle with lemon zest and mixed seeds.
6. Serve immediately.
7. Enjoy this delicious and nutritious meal!