PREPARATION INSTRUCTIONS:

• Sweet potatoes are most easily warmed in the microwave. Cut a slit in the top and microwave for about 2-5 minutes (everyone’s microwave is a little different). They also warm up great in the oven! Just cover the dish so the skin doesn’t dry out.
• Meanwhile, warm the chorizo lentils. They do really well in the microwave or warmed in a saucepan over medium low heat (add a little water to prevent burning).
• Carefully cut a slit in the top of each sweet potato. Watch not to burn yourself! If you warmed the potatoes in the microwave your slit has already been cut.
• Smash the sweet potatoes open to create a pocket.Sprinkle some of the included chili salt in the sweet potatoes (or wait and see if you’d like to add salt later). Stuff the pocket with chorizo lentils. Top the sweet potatoes with salsa verde. Drizzle almond aioli over everything (if this isn’t a pourable consistency add some water and stir). Squeeze a lemon over everything and serve!
  

INGREDIENTS: sweet potatoes, chorizo lentils (red lentils, spices, olive oil, garlic, onion, salt, pepper, annato, chilies), almond aioli (almonds , lemon juice, olive oil, salt), salsa verde (parsley, capers, garlic, chili, citrus zest, olive oil), lemon, chili salt (aleppo pepper, chilies, salt, fennel) Allergens: nuts