The main stuff:

1 large sweet potato
8 ounces uncooked whole grain pasta
2-4 heirloom tomatoes
2 tablespoon pumpkin seeds
Kale pesto:

1 cup lacinato kale leaves
2 tablespoons basil leaves
1 tablespoon oregano leaves
1-2 garlic cloves
1 tablespoon miso
1-2 tablespoons lemon pepper infused coconut oil (see note)
Sea salt (optional)
1/4 cup walnuts
3 tablespoons nutritional yeast
1/2 avocado
Water, as needed

1 large sweet potato 8 ounces uncooked whole grain pasta 2 -4 heirloom tomatoes 2 tablespoon pumpkin seeds 1 cup lacinato kale leaves 2 tablespoons basil leaves 1 tablespoon oregano leaves 1 -2 garlic cloves 1 tablespoon miso 1 -2 tablespoons lemon pepper infused coconut oil (see note) 1/4 cup walnuts 3 tablespoons nutritional yeast 1/2 avocado

Preheat the oven to 450 degrees.
Wash, scrub and dry the sweet potato, then poke holes in it with a fork. Set it on a baking sheet lined with tin foil and bake for 30 minutes, flip it over and bake for another 30 or so (although if your sweet potato is smaller you might just need the first 30 minutes). UPDATE: this actually works just fine if you have the oven at 350, and you don’t HAVE to poke holes in the sweet potato or have it on tinfoil. Press it with a fork and make sure it’s soft all the way through.
Wrap in tinfoil and set aside.
Cook the pasta according to directions on package.
Slice the tomatoes.
To make the kale pesto:

Put everything in your food processor and pulse/process until it begins to get the consistency of pesto. If it’s too crumbly, add more water or oil as needed. Adjust according to taste.
Coat the pasta in the pesto, then serve with the sweet potato and tomatoes, sprinkling with pepper and pumpkin seeds. Voila!