BBQ Cannellini Beans with Baked Sweet Potato

Wash a medium sweet potato well and poke holes into the surface.

Place on a lined baking tray and bake in the oven at 350°F for at least 45 minutes or until soft. You can tell it's done when sugars ooze from the holes.

Cut a head of broccoli into bite-size pieces and place in a pan with 3 tablespoons water.

Cover with a lid and cook over medium heat for 4-5 minutes.

Remove the lid, add a handful of kale, and sauté for 2 minutes with a splash of soy sauce and 1 teaspoon garlic chili sauce.

Sauté 1/2 diced red onion in a pan until softened.

Add 1 can of cannellini beans (rinsed and drained), 1/4 cup BBQ sauce, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon sazon (optional), 1 tablespoon white balsamic vinegar, and 1/2 teaspoon cumin.

Stir to combine, then add 1/2 cup water.

Stir again and bring to a simmer.

Cook for at least 10 minutes on low heat and then serve.

Stir together 2 tablespoons tahini, juice of half a lemon, 2-4 tablespoons water, and 1/4 teaspoon garlic powder.

Adjust thickness with additional water as desired.

Assemble the dish by placing baked sweet potato in a bowl, topping with BBQ cannellini beans, sautéed veggies, and sliced avocado, then drizzle with tahini sauce.