Step 1

Preheat your oven to 400F. Wash the Potatoes, then use a knife to poke a few shallow holes in their surface for easier cooking. Place on a lined baking tray and bake for 60-75 minutes, or until soft to the touch.

Step 2

In the meantime, prepare the remaining ingredients. Make the Easy Tahini Dressing by combining all ingredients in a medium bowl and stirring well, or in a high speed blender.

Step 3

De-stem the Kale Leaves, then thinly chop them into bite sized pieces. Add the Kale to a large bowl and massage it well for 60-90 seconds, to help break down the leaves and make them more tender.

Step 4

Pour as much of the Tahini Dressing over the Kale as you desire, then mix it in with your hands. Add the drained Chickpeas and stir well.

Step 5

Once the Sweet Potatoes have come out of the oven and cooled slightly, carefully slice them in half lengthwise to create “boats.” Stuff each boat with a large handful of the Kale and Chickpea salad, then garnish with Slivered Almonds.

Step 6

Serve any leftover Salad alongside the Sweet Potatoes, and any remaining leftovers in a sealed container in the fridge for up to 7 days.