Loaded Baked Sweet Potatoes with Kale, Lemony Tahini & Chili Roasted Chickpeas

1. Preheat oven to 425F and line a baking tray with parchment paper. Slice sweet potatoes in half and coat them with olive oil, sea salt and pepper. Place them on the tray flesh side down and bake for 30 mins. Coat your chickpeas with olive oil and spices, place them in another baking tray and into the oven (425F) they go for ~25-35 mins or until crispy. Toss and turn halfway.
2. In a saucepan, warm up 1 Tbsp of olive oil, add your garlic and stir until fragrant and immediately add kale and 1 Tbsp of water. To steam and soften, place a lid on the pan. Season with sea salt and pepper to taste & set aside.
3. Prep your tahini: add lemon & whisk (it will thicken) then garlic, sea salt and warm water to make it drippy.
4. Use a fork to scratch up the flesh of the baked sweet potatoes and make room for the kale, chili chickpeas and then drizzle with the lemony tahini and sprinkle some sumac. DELISH!