1 batch Healthy Barbecue Sauce (see below), or 1 cup store-bought barbecue sauce
Avocado sauce (optional):
1/3 cup unsweetened almond milk
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Preheat oven to 350°F. Place sweet potatoes on a baking sheet; bake for 1 to 1.5 hours, until they are tender and oozing.
In a large pot, add 3 cups water; bring to a boil. Add lentils; bring water back to a boil. Reduce heat to simmer, cover, and cook for 15-20 minutes, until lentils are tender. Remove from pot and set aside.
In the same pot over medium heat, warm oil. Add chopped onion and carrots; cook for 5-7 minutes, until tender and browned. Add garlic; cook for one more minute.
Add all the ingredients for the Healthy Barbecue Sauce (or 1 cup store-bought sauce) into the pot; stir until all the veggies are coated. Bring to a boil; cover, and reduce to simmer for 10-12 minutes.
Add the lentils to the sauce; stir to combine. Add more water if needed.
In a blender or food processor, add avocado, milk, hot sauce, onion powder garlic powder, and pepper.
Slice the potatoes down the middle; top with sautéed vegetables (optional). Spoon the lentil filling into each sweet potato. Top with optional avocado sauce.