Preheat oven to 400°F.
With a fork, pierce sweet potato skin 5-6 times. Place on baking sheet lined with foil. Bake 45 minutes to 1 hour, or until tender. Set aside.
Heat olive oil in saucepan over medium heat. Add onion and saute about 3-4 minutes or until tender, occasionally stirring. Add garlic and cumin, and saute about 1 minute while stirring. Add black beans, water and bay leaf, and reduce the heat to low. Partially cover, and simmer for 15 – 20 minutes, stirring occasionally. If beans are too thick, add more water.
When done, remove from heat, and stir in cilantro and red wine vinegar. Set aside.
Mash together the chopped cilantro, onion, garlic, and jalapeno.
In a small bowl, mash the avocado with the back of a wooden spoon. Add the cilantro mixture and sea salt to the avocado, and add lime juice. Mix together. Add more salt, if desired. Add the hemp hearts and grape tomatoes to the avocado and cilantro mixture, and combine well. Set aside.
Heat olive oil in saucepan over medium heat. Add garlic and saute about 1-2 minutes until lightly brown. Add spinach, water, and sea salt, and cover. Cook until spinach has wilted, about one minute. Set aside.
Slice sweet potatoes in half. Place 1/2 cup black beans inside each sweet potato. Top with 3 ounces sauteed spinach and 2 tablespoons hempy guacamole.
Serving size: 1 sweet potato, Calories: 385 calories, Fat: 16 grams, Saturated fat: 2 grams, Carbohydrates: 50 grams, Sugar: 9 grams, Sodium: 285 milligrams, Fiber: 13 grams, Protein: 13 grams, Cholesterol: 0 milligrams