Poke sweet potatoes all over with a fork (leave as whole or cut in half). Place on a baking sheet with plenty of room between each other.
Once oven is hot, put sweet potatoes in the oven for 50-60 minutes depending on size. You should be able to easily slide in a fork. The flesh should be soft as a regular potato’s.
In the meantime, cook quinoa in vegetable broth or salted water by adding both ingredients into a pot, bringing to the boil, covering with a lid and then immediately reduce heat to low. Let simmer until all water is absorbed (about 12 minutes).
Wash, destalk, thinly slice and spin dry kale.
Peel and chop onion.
Heat a medium sized skillet over medium heat and once hot add a splash of olive oil and sauté chopped onions and sliced kale until onion is translucent and kale soft. Add cooked chickpeas for a minute or two to warm up a little. Then add to pot with quinoa.
Once sweet potatoes are cooked through, remove from oven and let cool for a couple minutes.
Cut open in the middle if you didn’t before roasting and mash flesh with a fork leaving it in the skins.
Spoon kale quinoa chickpea mix onto the sweet potato skins and generously drizzle with Out of This World Tahini Herb Sauce.