Using a fork, pierce the sweet potatoes 2-3 times per side and then wrap each sweet potato in aluminium foil. Place the wrapped sweet potatoes on a baking sheet and transfer to the oven for 1 hour or until tender.
In a small pot, combine the quinoa with 2/3 cup of water and a pinch of salt. Bring to a bowl, then reduce to a simmer and cook for 15 minutes or until all of the water is absorbed. Remove from the heat, fluff with a fork and set aside.
In a skillet on medium-high heat, add olive oil and red onion. Cook for 3-4 minutes until soft.
Add sun-dried tomatoes, chopped kale and a pinch of salt. Cook for an additional 2-3 minutes until kale has wilted and is bright green in colour. Remove from the heat and set aside.
Add the cooked quinoa and pesto to the pan with the vegetable mixture. Using a spatula, mix everything together until well combined and then set aside.
Once the sweet potatoes are cooked, remove aluminium foil and slice lengthwise down the middle to create a slit.
Stuff each sweet potato with quinoa and vegetable mixture and top with an extra dollop of pesto to serve.