Stuffed Sweet Potato

Directions

1. Preheat oven to 400?F. Pierce sweet potatoes with a knife to allow steam to escape
2. Place on a baking sheet and bake for 45-60 minutes (depending on potato size). Potato should be tender and easily pierced with a knife
3. Drizzle kale with olive oil and maldon sea salt. Massage until leaves are tender. set aside
4. Combine tahini, miso, lemon juice, sriracha, and water into a blender and blend until smooth and creamy. Add pepper or more hot sauce as desired.
5. When potato is cooked split down the centre almost all the way through, creating a pocket to stuff your other ingredients in
6. Fill each potato with kale, cherry tomatoes, avocado, and hemp hearts. Top with as much sauce as desired.