Bake sweet potatoes on foil at 425˚F for 30-40 minutes until fork tender.
Meanwhile lightly steam kale leaves for a several minutes to reduce any bitterness they might have (not necessary for baby kale leaves). Add lightly steamed kale, parsley, hemp seeds, lemon zest and juice, salt and pepper to a food process and pulse to finely mince leaves. With food processor running, slowly add oil until mixture is smooth and creamy.
When sweet potatoes are done baking, split them with a knife and stuff them with steamed edamame, tomatoes, avocado and pomegranate seeds. Top with pesto and drizzle with aged balsamic vinegar. Garnish with a sprinkle of hemp seeds and some fresh herb leaves.
Store extra pesto in an airtight container refrigerated for up to 1 week or freeze for later use for up to 6 months.