Preheat oven 425 degrees F. Arrange sweet potatoes on baking sheet, cut side down. Bake until fork-tender, about 25-30 minutes.

In small saucepan, combine quinoa, 2 cups water and large pinch salt. Bring to boil. Reduce to a simmer, cover and cook for 12 minutes. Turn off heat, stir in chopped kale and put lid back on. (Let quinoa sit while you finish the recipe.)

In blender, combine miso tahini dressing ingredients and blend on high until smooth. Add more lemon juice and/or water if dressing is too thick. Taste and adjust seasoning with salt.

When sweet potatoes are done, turn them cut side up and gently mash flesh with fork. Stuff each sweet potato with quinoa and kale, and top with diced avocado. Sprinkle fresh basil and drizzle with miso tahini dressing.