Bake the sweet potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake directly on the rack for 45–50 minutes, or until soft.

Sauté the kale: While potatoes bake, heat a splash of water or oil in a skillet over medium. Add kale and cook until wilted, about 3–4 minutes.

Warm the beans: In a small saucepan or microwave, heat black beans until warmed through.

Make the hummus drizzle: Whisk hummus with water until smooth and pourable.

Assemble: Slice each sweet potato open. Fill with kale and black beans, then drizzle with hummus sauce.

Serve hot, optionally garnished with chili flakes or lemon juice.