Guacamole-Stuffed Sweet Potatoes

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.

Cook in the preheated oven until cooked through and tender, about 25 minutes.

Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.

Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.

Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.