Baked Sweet Potatoes Two-ways

1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper or foil. Rinse and scrub sweet potatoes, and prick each several times with a fork. Place on a baking sheet and roast until fork tender and caramelized, about 45-50 minutes.

2. To make roasted chickpeas, toss chickpeas with olive oil and spices and roast on baking sheet with sweet potatoes until golden brown. To serve, slice baked sweet potato in half. Spoon chickpeas onto the top of each half, add cherry tomatoes, and drizzle with the tahini dressing.

3. To cook black beans, add a dash of olive oil or water to a pan over medium heat and saute onion and minced garlic until fragrant, about 2-3 minutes. Add in black beans, salt, spices, and a splash of water and cook until liquid is reduced, about 10 minutes.

4. In a separate bowl, remove thick stems from kale and chop into small pieces. Add the tahini and maple syrup and massage with hands until kale is softened.

5. To make guacamole, add avocado, cilantro, garlic, lime juice, and salt to a bowl and mash together with a fork until incorporated. To serve, spoon kale and bean mixture onto sweet potato halves, then top evenly with avocado and more cilantro as garnish. Enjoy!