Stuffed Sweet Potato with Thyme Spiked Yogurt

Prep: 10 min
Cook: 15 min

Ingredients:

• 1 can lentils, drained and rinsed
• 2 cups shredded rotisserie chicken 
• 2 roma tomatoes, roughly chopped
• 1 shallot, small dice
• 1 clove garlic, minced
• ¼ cup veggie stock
• 4 medium sweet potatoes, scrubbed 
• 1 cup Greek yogurt, plain
• ½ lemon, juiced
• 1 tbsp thyme, chopped
• 2 cups arugula

Directions:

Pierce the sweet potatoes with a fork. Place on a microwave safe plate. Cook for 6 minutes, flipping halfway through. If not tender, cook for an additional 1 minute increments. 

While the sweet potatoes cook, in a high sided saute pan, heat a little bit of olive oil over medium-high heat. Add in the shallots and cook 3-4 minutes until it begins to sweat and becomes translucent in color. Add in the garlic and cook for another 30 seconds or until fragrant. Add in lentils, chopped tomatoes, shredded chicken, and just enough veggie stock to make it saucy. Let cook over medium heat for about 7-8 minutes or until tomatoes are broken down. Season with salt and pepper.

In a small bowl mix together Greek yogurt, lemon juice, thyme, salt and pepper.

Cut sweet potato down the middle, not going all the way through and open like a book. Top with the lentil mixture followed by arugula and a dollop of the thyme spiked yogurt. 

Other Ways To Prepare This Meal:

Plant-based: Use dairy-free yogurt

Add spice: Add red pepper flakes in when you add in the tomatoes.

Kid-friendly: Serve the sweet potato separate from the lentil mixture. Make a separate dip of yogurt, honey and cinnamon for a sweet take on the sweet potato. Or use a regular potato.