Pressure cook or roast sweet potatoes. Cook quinoa as instructed on the package.
In the meantime, peel and finely chop onion and wash, dry, destalk and finely chop kale.
Make the Tahini Sauce by adding basil leaves, cilantro leaves, honey, garlic, rice vinegar, soy sauce, tahini, olive oil, lemon juice, and jalapeño to a blender and blend until smooth.
Preheat a large pan over medium heat, add a little oil and then sauté de chopped onion until translucent. Add the chopped kale, chickpeas, and quinoa and stir fry until warmed up and the kale bright green. Season with sea salt and pepper.
Once the sweet potato is cooked through, cut in half and mash up a little with a fork. Then top with quinoa/chickpea/kale mixture and drizzle with tahini sauce.
[nutrition-label] nutrtional info for 1 sweet potato with half of the stuffing and about 1/4 of the tahini sauce.