2 Sweet Potatoes cut in half & washed

Extra Virgin Olive Oil, drizzled

¼ tsp Paprika

¼ tsp Cumin

Pinch Chilli Powder

¼ cup Red Lentils

¾ Water

2 tbsp Sour Cream, optional 

Spicy Corn Salsa

1 Corn on the Cob 

1 Jalapeno, sliced, optional

½ Lime, juiced

¼ Red Capsicum, diced

¼ Red Onion, diced

1/3 cup Fresh Coriander Leaves, finely chopped

½ tsp Chilli Flakes, optional

¼ tsp Garlic Powder, optional

Pinch Salt

1. Preheat oven to 180 degrees. Prepare a baking tray and place sweet potatoes. 

2. Drizzle sweet potato with olive oil and bake for 30 minutes. 

3. In a small bowl combine paprika, cumin and chill powder. Sprinkle on top of sweet potatoes and return to the oven for a further 10-20 minutes or until a fork can pierce the flesh of the softened potato. 

4. Meanwhile, add red lentils and water to a saucepan, bring to a boil and then reduce to a simmer. Simmer for 15 minutes or until lentils are cooked through and water has absorbed. Set aside. 

5. Meanwhile, add corn to a frying pan with a light drizzle of olive oil, on a medium heat use tongs to continually rotate corn until lightly charred on each side. Once browned add ½ cup water and cook for a further few minutes to steam corn. Allow to cool and then carefully using a knife chop off kernels. 

6. Combine remaining spicy corn salsa ingredients to a bowl and add in the cooked corn. 

7. Once sweet potato is cooked, top with cooked lentils, spicy corn salsa and sour cream