Parmesan-Kale Sweet Potato Boats with Salted-Lemon Chickpeas & Maple-Balsamic Cream

1Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper and set aside.

2Add the olive oil (1½ tbsp), a generous pinch of salt (¼ tsp) and pepper to the bottom of the sheet pan. Place the sweet potatoes (3) face down in the oil (1½ tbsp) and drizzle the tops with more oil (1 tbsp) and salt (¾ tsp). Place in the oven for 35 minutes, flipping after 20 minutes.

3Make the chickpeas (1 can). Add all ingredients to a bowl, toss to coat and bake for 13-17 minutes, tossing halfway. They should be crisp.

4While the potatoes (3) roast, make the kale (2 cups) mixture. Add the kale, olive oil (1 tbsp), lemon (½) juice, salt (Pinch), pepper, and garlic (1 clove) to a bowl then use your hands to massage the kale. Add the parmesan cheese then toss with some tongs.

5Remove the sweet potatoes (3) from the oven, push them to one side, then add the kale (2 cups) mixture to the other side and spread out. Bake for 5 minutes.

6If using the tahini (2 tbsp), add all ingredients and whisk until smooth.

7Place the sweet potatoes (3) on a plate, top with a spoonful of the kale (2 cups) mixture, the chickpeas (1 can), sunflower seeds, dill, and tahini (2 tbsp).