Veggie Lentil Stuffed Sweet Potatoes

1.Preheat the oven to 400°F (200°C).

2.Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 30-40 minutes or until tender.

3.Meanwhile, cook the lentils according to package instructions until tender. Drain and set aside.

4.In a skillet, sauté the diced zucchini until slightly golden.

5.Add the chopped tomatoes and corn kernels to the skillet and cook until the vegetables are soft and the flavors are combined.

6.Stir in the cooked lentils and mix well.

7.Slice the baked sweet potatoes lengthwise and fluff the insides with a fork.

8.Divide the lentil and vegetable mixture among the sweet potatoes, creating a generous filling in each.

9.Create a small well in the center of each filled sweet potato and crack one egg into each well.

10.Bake in the oven for 10-15 minutes until the egg whites are set but the yolks are still runny.

11.Serve the stuffed sweet potatoes hot, garnished with fresh herbs or avocado slices if desired.