Preheat oven to 425°F. Combine sweet potatoes, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Arrange potatoes cut side down and roast until tender, 22 to 26 minutes.

Meanwhile, stir together orange, cilantro, pecans, and a pinch of salt in medium bowl. Crumble herb garlic cheese into bowl and gently toss citrus-pecan salad.

Combine yogurt and just ⅛ tsp chipotle morita in small bowl and stir chipotle crema. (TIP: Add more chipotle morita if you prefer more spice.)

Make small tear at top of lentil bag and microwave for 60 seconds. Season to taste with salt. (TIP: You can also combine precooked lentils and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Divide chipotle crema between large plates. Top with roasted sweet potatoes, lentils, and citrus-pecan salad. Drizzle each plate with ½ tsp olive oil. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.