Step 1

Preheat the oven to 200°C fan. Cut the sweet potatoes into wedges.

Step 2

In a bowl, toss the sweet potato wedges with a splash of olive oil, salt, black pepper, and cumin. Spread onto a baking tray.

Step 3

In the same bowl, toss the chickpeas with the remaining oil and seasoning left in the bowl. Set aside.

Step 4

Roast the sweet potatoes for 25 mins. Flip the potatoes, add the chickpeas to the tray, and roast for another 15 mins until golden and crisp.

Step 5

Make the dressing: In a bowl, whisk together the gochujang, tahini, soy sauce, maple syrup, and lime juice. Loosen with a little water until it reaches a drizzleable consistency. Taste and season with salt, if needed.

Step 6

Place the kale in a colander and pour over boiling water until wilted. Squeeze out excess liquid, roughly chop, and mix through the lentils.

Step 7

To serve, divide the lentil mixture into serving boxes. Top with roasted sweet potatoes and chickpeas. Drizzle with the gochujang tahini sauce and garnish with toasted sesame seeds and sliced spring onions.