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.