Preheat the oven to 350 degrees Fahrenheit.

Using a fork, poke holes all around the sweet potato (about 6-8 pokes for a medium potato).

Slice it in half, place cut side down on a baking sheet, and bake for 50 minutes. Remove and let cool 5-10 minutes.

Meanwhile, in a medium saucepan over medium heat, combine the quinoa and veggie broth, and bring to a simmer. Then, reduce heat to low and cover, allowing to cook until all liquid is absorbed, 10-12 minutes.

Continue making the rest of the filling: heat a large pan over medium heat. Add avocado oil to coat. Then, add the spices, and let cook for 30 seconds, until fragrant, and then add onion and kale, cooking for 5-7 minutes, or until onion is translucent and kale is wilted. Stir in the chickpeas, and let cook another 2 minutes or so. When quinoa is done, add that to the pan and mix well. Remove from the heat.

Make the lemon herb dressing: combine all dressing ingredients in a bullet blender, and blend until smooth.

When the sweet potatoes are cooled, flip them over and place on a plate. Use a fork to mash and scrape out a little bit of the flesh to make room for the filling. (You can reserve it for another recipe, mix it into the filling, or just eat it on the side). Spoon the filling into each sweet potato. Drizzle with dressing before serving.