Sweet Potatoes with Tahini Butter Chickpeas – A Flavorful Vegan Feast

Preheat the oven to 400°F (200°C). Place the sweet potatoes on a baking sheet and bake for 40-50 minutes, or until fork-tender.

Crisp the Chickpeas:
While the sweet potatoes bake, heat 1 tablespoon of crispy chili oil in a pan over medium heat. Add the drained chickpeas and sauté them for about 5-7 minutes until they are crispy and golden. Remove from the pan and set aside.

Cook the Kale:
In the same pan, add the chopped kale and cook for 2 minutes until it wilts. Set the kale aside.

Prepare the Tahini Butter Sauce:
In a bowl, whisk together the melted vegan butter, tahini, soy sauce, maple syrup, and lime juice until smooth and creamy.

Assemble the Dish:
Once the sweet potatoes are done, slice them open and mash the insides slightly with a fork. Drizzle the tahini butter sauce generously over the sweet potatoes.

Top and Serve:
Top the sweet potatoes with the crispy chickpeas, sautéed kale, and sesame seeds. Drizzle the remaining crispy chili oil on top and garnish with sliced spring onions.

Serving and Storage Tips: