Loaded Sweet Potatoes with BBQ Lentils and Spicy Slaw

Ingredients

4 Sweet Potatoes

1 tablespoon Olive Oil

1 pinch Salt

---FOR THE BBQ LENTILS---

1 1⁄2 cup cooked green lentils

1⁄2 cup your favorite BBQ sauce

---FOR THE SLAW---

4 cups shaved red cabbage (or sliced thin)

1⁄4 cup mayonaise (we like Veganise (to keep everything vegan!))

1 tablespoon lime juice

1⁄2 teaspoon chipotle powder

1 pinch Salt

---FOR TOPPING---

fresh cilantro

Preheat the oven to 375 degrees.
Put the sweet potatoes on a baking sheet.
Rub the sweet potatoes with the olive oil and season with salt. Bake for 30-35 minutes. Leave until they give a little when pressed and look caramelized.
In the meantime, put the cooked lentils in a skillet and warm them up with the bbq sauce.
Make the slaw dressing by mixing the mayonnaise with the lemon juice, the chipotle powder, and salt. Mix in the shaved red cabbage.
For serving: Make a small incision in the middle of the sweet potato, spoon 3-4 tablespoons of bbq lentils and top with the red cabbage slaw. Top with chopped cilantro.