Step 1

Preheat oven to 400ºF. Bake sweet potatoes until soft, about 20-30 minutes. Remove from oven and let cool until able to handle.

Step 2

Meanwhile, heat oil in a skillet over medium. Sauté mushrooms until soft, about 3 minutes. Add kale and cook until slighlty wilted. Remove from pan and set aside.

Step 3

Toss shrimp with lime juice, coconut aminos and spices. Add to skillet and cook for 2 minutes per side.

Step 4

Cut sweet potatoes in half lengthwise, making sure not to cut all the way through. Stuff with satuéed mushrooms and kale, bell pepper, tomatoes, avocado and shrimp. Top with cilantro and tahini.