Wash the skin of the sweet potatoes and then prick with a fork. Place them in an Appolia dish and bake for 45 minutes.
Meanwhile, cook the quinoa over a medium heat in twice its volume of water with the stock cube.
Remove the kale leaves from the branches and rinse in water. Dry and then sprinkle with the lemon juice.
Cut the avocado and cheese into small cubes. Cut the onion into thin slices and add everything to the kale. Also mix the quinoa into the preparation once cooked. Lastly, season with salt and Timut pepper.
Wait approximately 10 minutes after the potatoes have finished cooking before making an incision (without cutting them completely in half) and then garnish them.
Serve immediately. The dish can be preheated in the oven at 180°C for 10 minutes.