BBQ Lentils over Roasted Sweet Potatoes

For sweet potatoes:

4 large sweet potatoes

2 Tbsp. avocado oil

1 tsp. kosher salt

1/2 tsp. ground black pepper

For BBQ Lentils:

2 Tbsp. avocado oil

1 medium yellow onion, diced

1 Tbsp. smoked paprika

2 tsp. chili powder

1 tsp. garlic powder

1 tsp. Italian seasoning 

1 tsp. mustard powder

1 tsp. kosher salt

1 14.5-oz. can crushed tomatoes

2 cups low-sodium vegetable broth

2 Tbsp. molasses

2 Tbsp. apple cider vinegar

1 Tbsp. maple syrup

1 Tbsp. Worcestershire sauce

1 Tbsp. ketchup

1 cup dry brown lentils, rinsed and picked over

1. Preheat oven to 425 degrees F.  Wash and dry sweet potatoes well.  Cut sweet potatoes in half. Brush cut side with avocado oil, and sprinkle with salt and pepper. Place cut-side down on a baking sheet, and brush skins with remaining oil.
2. Bake the sweet potatoes 40-45 minutes, or until easily pierced with a knife all the way through. 
3. While the sweet potatoes are roasting, make the BBQ Lentils. In a Dutch oven (or other heavy-bottomed pot), add the avocado oil and diced onion. Saute about 7 minutes, until translucent. 
4. To the sautéed onions, add the spices: smoked paprika, chili powder, garlic powder, Italian seasoning, mustard powder, and salt. Cook, stirring frequently, about 60 seconds, or until fragrant. 
5. Add the crushed tomatoes to the pot, and stir to release the toasted spices from the bottom of the pot. 
6. Add the remaining liquid ingredients: broth, molasses, vinegar, syrup, Worcestershire, and ketchup, and stir until combined. 
7. Add the lentils and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer about 45 minutes, until lentils are tender, and sauce is reduced. Remove the lid and simmer an additional 5 minutes, to further reduce the sauce. 
8. To serve, place a roasted sweet potato half in a bowl, and top with cooked BBQ Lentils. (Optional: top with crispy fried onions for crunch!)