Ingredients:

• 4 medium sweet potatoes
• 1 cup cooked lentils (or 1 can, drained and rinsed)
• 2 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 cup diced tomatoes (canned or fresh)
• Salt and pepper to taste
• Fresh coriander or parsley for garnish (optional)

Instructions:

1. Preheat oven to 200°C. Pierce sweet potatoes with a fork and bake for 40-50 minutes, until soft.
2. While potatoes bake, heat olive oil in a pan over medium heat. Add onion and garlic and sauté for 3-4 minutes until soft.
3. Stir in cumin and smoked paprika, followed by the cooked lentils and diced tomatoes. Simmer for 5-7 minutes. Add spinach and cook until wilted. Season with salt and pepper.
4. Once the sweet potatoes are cooked, slice them open lengthwise and fluff with a fork.
5. Stuff the sweet potatoes with the lentil and veggie mixture. Top with fresh herbs and serve warm.