Stuffed Sweet Potatoes

In a microwave-safe bowl, add the cranberries, apple cider vinegar, honey, and the juice of the lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.

Rinse the sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave them all together for 10 to 15 minutes, or until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave's strength and size of the potatoes.

In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.

Add the kale to a large bowl along with the olive oil and salt. Massage the kale for about 30 seconds until tender. Mix the pepitas and the undrained cranberries into the kale.

Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.

Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.