Scrub sweet potatoes with a vegetable brush (or your hands) to remove any dirt. Dry with a towel to remove excess water. Poke 3-4 times with a fork or knife. Drizzle each potato with olive oil (about 1 teaspoon per potato). Use your hands to coat each potato in oil. Roast at 400 degrees for 50-60 minutes. They are done when fork-tender on the inside.
While sweet potatoes are baking, prepare lentils according to your preferred method, or see note 1 for cooking instructions. When lentils are cooked through, add the tomato sauce and seasonings (chili powder, cumin, onion powder, garlic powder, oregano, salt). Simmer uncovered over medium-low for 5 minutes to allow flavors to develop. Add a splash of water if the mixture becomes too thick.
Add 1 tablespoon butter and a sprinkle of salt to the inside of each sweet potato. Mash the inside of the potato with a fork to distribute the butter.
Add 3/4 cup lentils to each sweet potato. Stir lentils and sweet potato together. Top each sweet potato with 2 tablespoons guacamole and 2 tablespoons salsa. Sprinkle with fresh lime juice and cilantro. Enjoy!
To make lentils on the stovetop: Combine 1 cup rinsed brown lentils with 2 and 3/4 cups vegetable broth, 1/4 teaspoon salt and 2 bay leaves (optional) in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer over medium-low heat. Cover and simmer until lentils are cooked through, about 15-20 minutes. Drain off excess liquid and remove bay leaves.
Short on time? You can cook sweet potatoes in the microwave. Poke the potatoes with a fork 3-4 times. Place on a microwave-safe plate and microwave for 5 minutes, turning halfway through. If the potato isn't completely soft after 5 minutes, cook for 1 more minute. Repeat as necessary.
Homemade guacamole: In a small bowl, mash the flesh of two large avocados. Add 1/2 teaspoon coarse salt, 1/4 cup diced onion, 1/4 teaspoon garlic powder, 2 tablespoons fresh lime juice. Taste for salt & freshly ground black pepper.