Preheat oven to 400°F (200°C). Bake sweet potatoes for 40-50 minutes until fork-tender.
Heat 1 tbsp chili oil in a pan. Add chickpeas and sauté until crispy. Remove from pan.
Add kale to the pan and cook for 2 minutes until wilted. Set aside.
In a bowl, mix melted vegan butter, tahini, soy sauce, maple syrup, and lime juice.
Cut open sweet potatoes, mash slightly, and drizzle with tahini butter sauce.
Top with crispy chickpeas, sautéed kale, sesame seeds, and remaining chili oil. Garnish with spring onions.
