Smoky Adobo Pork & Black Lentil Loaded Sweet Potatoes with Avocado-Lime Crema
This hearty meal combines America's love for stuffed sweet potatoes with a protein-powered twist. Smoky adobo-seasoned pork tenderloin and fiber-rich black lentils nestle into roasted sweet potatoes, topped with bright avocado-lime crema for a fast, flavor-packed dinner inspired by Pinterest's viral Mexican-fusion trends. Perfect for busy weeknights yet gourmet enough for meal prep!
Ingredients
- 2 large sweet potatoes (halved lengthwise)
- 1 lb pork tenderloin (diced into ½” cubes)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 (15oz) can black lentils (drained)
- 1 roasted poblano pepper (chopped)
- ½ cup corn kernels (fresh/frozen)
- 1 avocado
- ¼ cup Greek yogurt
- 1 lime (juiced)
- Cilantro for garnish
Instructions
- Preheat oven to 425°F. Roast sweet potato halves cut-side down on parchment-lined sheet 20-25 minutes.
- Toss pork with smoked paprika, cumin, garlic powder, and ½ tsp salt.
- Sear pork in skillet over high heat 5-6 minutes until browned but juicy.
- Stir in lentils, poblano, and corn. Cook 2 minutes until heated through.
- Blend avocado, yogurt, lime juice and 2 tbsp water until smooth; season with salt.
- Fluff sweet potato flesh with fork, creating a 'boat'.
- Divide pork-lentil mixture among sweet potato halves.
- Drizzle generously with avocado crema.
- Top with fresh cilantro and lime wedge.
- Serve immediately with extra crema on side.
Chef's Note
For maximum tenderness, don't overcrowd pork while searing - work in batches if needed! The fond (browned bits) adds incredible depth to the lentil mixture.
Make-Ahead Tips
Store components separately: roast sweet potatoes and prep crema up to 3 days ahead. Sear pork & mix lentils day-of for best texture.
Substitutions
Pork → diced chicken breast or chickpeas (veg). Greek yogurt → coconut cream (dairy-free). Poblano → canned green chiles.