French Lentils Stuffed Sweet Potatoes

1. Preheat the oven to 400F.

2. Pierce the skin of each sweet potato with a fork.

3. Bake the sweet potatoes until soft, approximately 45 minutes to 1 hour, or microwave for 5-10 minutes, flipping halfway through.

4. In a large saucepan, heat olive oil over medium heat.

5. Add onion, garlic, and carrot, sautéing for 5 to 10 minutes until softened.

6. Add water, lentils, thyme, and salt, bring to a boil, then reduce to a simmer.

7. Cook lentils until tender, about 20 to 25 minutes, draining any excess water.

8. Crumble the firm tofu into a mixing bowl and set aside.

9. In a blender, combine silken tofu, coconut yogurt, lemon juice, salt, and garlic; blend until smooth.

10. Pour the blended mixture over the crumbled tofu and stir to combine.

11. Slice red onion and cover in apple cider vinegar to pickle.

12. Assemble by splitting each baked sweet potato, filling it with the lentil mixture, and topping with the dairy-free cottage cheese.

13. Garnish with arugula, pickled red onion, agave or maple syrup, and red pepper flakes.