Roasted Sweet Potatoes Stuffed Two Ways

Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper or foil.

Rinse and scrub sweet potatoes and cut in half lengthwise, then place face down on the baking sheet. Roast for 25-30 minutes until fork tender.

Rinse and drain chickpeas, toss with olive oil and spices (1/2 teaspoon each cumin, turmeric, coriander, smoked paprika, cayenne powder, and salt), and roast on a baking sheet with sweet potatoes until golden brown.

For tahini dressing, whisk together 1/4 cup tahini, 3 tablespoons lime juice, 1 clove minced garlic, 3 tablespoons water, 1/2 teaspoon maple syrup, and 1/2 teaspoon salt until smooth.

Slice cherry tomatoes.

Rinse and drain black beans.

Dice onion and mince garlic.

Heat olive oil or water in a pan over medium heat, and cook onion and minced garlic until fragrant and translucent, about 2-3 minutes.

Add black beans, spices (1/2 teaspoon each cumin, cayenne, smoked paprika), 1/2 teaspoon salt, and a splash of water, then cook until liquid is reduced, about 10 minutes.

Add chopped kale and cook until it wilts, about 30 seconds.

For guacamole, mash avocado with 3 tablespoons chopped cilantro, 2 tablespoons lime juice, and 1 clove minced garlic.

To serve the chickpea version, spoon roasted chickpeas onto sweet potato halves, top with sliced cherry tomatoes, and drizzle with tahini dressing.

To serve the guacamole version, spoon black bean mixture onto sweet potato halves, then top with guacamole and more cilantro as garnish.