Preheat your oven to 400°F (200°C). Scrub the sweet potatoes and pierce them a few times with a fork. Place them on a baking sheet lined with parchment paper and bake for 40–50 minutes until they're fork-tender and the skins begin to wrinkle.

While the sweet potatoes bake, heat 1 tablespoon of crispy chili oil in a medium skillet over medium-high heat. Add the drained chickpeas and sauté, stirring occasionally, for 8–10 minutes until golden and crispy. Transfer to a plate and set aside.

In the same skillet, add the chopped kale with a small splash of water or oil. Cook for 2 minutes over medium heat, stirring until wilted and vibrant green. Remove from heat and set aside.

In a small bowl, melt the vegan butter. Add tahini, soy sauce, maple syrup, and lime juice. Whisk until smooth. If the mixture is too thick, add a splash of warm water until pourable.

Once the sweet potatoes are done, let them cool slightly. Slice them open lengthwise and lightly mash the insides with a fork. Drizzle generously with the tahini butter sauce.

Pile on the crispy chickpeas and sautéed kale. Sprinkle with sesame seeds and drizzle with the remaining tablespoon of crispy chili oil. Finish with sliced spring onions.