Wash and then using a fork, puncture holes in the sweet potatoes. Place on a non stick baking tray and rub with a little olive oil. Bake in the oven for approximately 55 – 70 minutes or until they can be pierced with a skewer and are soft inside.
Meanwhile, spread the chickpeas on a baking tray. Toss with 1 tbsp of olive oil, paprika and 1 tbsp of Coconut Merchant savoury sauce. Roast in the oven for 20 minutes until warm and slightly crisp.
Add the kale to the chickpeas along with the remaining 1 tbsp of oil, 1/2 tbsp of savoury sauce and a pinch of salt. Mix well. Bake in the oven for a further 7 – 10 minutes until crisp.
Using a stick blender, blitz all the ingredients for the dressing together until smooth. Option to use a high speed blender if you prefer but you may need to scrape the sides a few times or double the quantity for it to blitz fully. For a thinner dressing add a little more lime or coconut milk.
Using a sharp knife, slice open the sweet potatoes lengthways and pull open. Drizzle with a little olive oil and fluff the inside with a fork.
Fill the sweet potatoes with the chickpea and kale mix and top with sliced avocado and cashew dressing. Option to top with chilli flakes and fresh coriander.