Bake sweet potatoes in 375 oven for 45 minutes or until tender
While sweet potatoes are cooking, heat olive oil in a medium sized skillet over medium heat. Add chopped garlic and saute for 1 minutes (be careful not to burn)
Add yellow squash to pan and cook for 2 minutes.
Add kale, stir well, reduce heat to medium low, and cover skillet for 4 minutes to allow kale to wilt.
Once kale has sufficiently wilted add black beans, cumin, salt, pepper, and lime juice. Stir well to combine and cook for 3 more minutes.
Remove sweet potato from oven, when cool enough to touch, split open and drizzle with olive oil, a pinch of cumin, salt and pepper, and a squeeze of lime juice. Pile kale mixture on top of sweet potato.
Bring this kale and black bean stuffed sweet potato to work for lunch, parade it around your office, make all of your coworkers jealous.
I typically cook sweet potatoes ahead of time which makes this a 10-minute meal! #winning
Any dark leafy green works well in this recipe; spinach, swiss chard, collards, or dandelion greens.