Loaded sweet potato

To round out the macros, add some healthy fats via avocado.

“This bright and colorful recipe is easy to assemble and packed with protein and healthy carbohydrates that won’t spike your blood sugar,” says Denver-based recipe developer Julia Heffelfinger. “Feel free to play with the toppings based on what you have in your fridge—chopped avocado would be a delicious addition.”

This recipe is part of our meal prep series. Click hereto see the full guide.

photo by: Christine Han
food styling by: Olivia Anderson


1 10-ounce sweet potato, scrubbed
2 tablespoons 2% Greek yogurt
Jalapeño or fresno pepper, thinly sliced
Pomegranate seeds
Toasted salted pepitas
Small cilantro sprigs
Lime wedge
Hot Sauce
Flaky sea salt


Prick the sweet potato all over with a sharp paring knife, then put it in an airtight container.
In small separate airtight containers or resealable plastic bags, pack up the lentils, yogurt, jalapeño, pomegranate seeds, pepitas, and lime wedge. Store everything in the fridge.


Microwave the sweet potato on high for 4 minutes. Turn the potato, then microwave for an additional 4 minutes. Remove and set aside.
Microwave the lentils on high in 1 minute increments until hot.
Cut the sweet potato lengthwise and top with the lentils, yogurt, jalapeño, pomegranate seeds, pepitas, and cilantro. Squeeze the lime over the top and drizzle with hot sauce as desired. Sprinkle with flaky sea salt and serve.