Roast the sweet potatoes

• Drizzle the sweet potatoes with oil and salt.
• Roast at 190 °C until fork tender.

Fry the garlic, chilli and kale

• Chop the garlic and chilli and fry with the kale over medium heat.
• After a few minutes add a splash of water to steam the kale.

Make the tahini dressing

• Mix the tahini with water and half the lemon juice.
• Season to taste.

Make the kale salad

• Dice the avocado.
• Toss with the kale, garlic and chilli, the remaining lemon juice, salt and pepper.

Heat the lentils

• Fry the cooked lentils until heated through, mince-like.

Assemble and serve

• Slice open the sweet potatoes.
• Drizzle with tahini, add the kale salad and lentils.
• Finish with more tahini.