Preheat oven to 400 degrees and toss the sweet potatoes with olive oil, salt, and pepper and spread out on rimmed baking sheet. Roast until tender for 25 min.
Melt 2 TBS of coconut oil over medium heat in a large saucepan. Sauté onion. Add time roc, curry powder, and ginger and sauté until fragrant. Add sweet potato and and brith and bring to a boil, then reduce to a simmer. Simmer for 20 minutes. Remove from heat and transfer to a blender. Add coconut milk and blend until smooth. Season to taste with salt and pepper.
In a small frying pan, melt the remaining TBS of coconut oil over medium heat. Add shallots and sauté until translucent about 2 minutes. Add cooked lentils and sauté until crispy, another two minutes. Remove from heat.
Scoop 1/2 cup of brown rice into each bowl. Pour over rice then top with lentils, yogurt and cilantro.