What You Need:
1 tablespoon ghee (or oil of choice)
1 small onion, diced
2 1/2 cups cooked lentils* or protein of choice
1/2 cup vegetable broth
2 tablespoon taco seasoning
4 baked sweet potatoes**
Toppings: Chopped cilantro, salsa, avocado slices, Cashew Cheesy Sauce
Add ghee to a skillet and when warm, add diced onion. Cook onion until soft. Add lentils, vegetable broth, and taco seasoning. Stir to combine. Heat through, stirring frequently, until liquid has evaporated. Remove from heat. Mash lentils with a potato masher or fork until desired texture is achieved.
Divide lentils evenly among baked sweet potatoes. Top with cilantro, salsa, avocado slices, and Cashew Cheesy Sauce.
*Cooked Lentils: Sort 1 cup lentils and discard discolored lentils. Rinse under cool water, drain. Place lentils in a saucepan and cover with 3 cups of water. Bring to a boil. Reduce heat and let simmer for 20-30 minutes or until lentils are tender.
**Baked Sweet Potatoes: Preheat oven to 425°F. Wash sweet potatoes and place on rimmed baking sheet. Pierce sweet potatoes all over with a fork or knife. Bake for 45 - 50 minutes or until tender.