Preheat oven to 425°F

1. Place the diced sweet potatoes on a  lined baking sheet, drizzle with ghee or avocado oil and sprinkle with salt and pepper. Toss to coat well. Spread the sweet potatoes out so they have lots of space to crisp. Place in the oven and roast 15 minutes, toss, and continue roasting until tender and slightly crispy, about 10 more minutes. You don’t want them overly soft.
2. Meanwhile, place the chickpeas, cilantro, olive oil, maple syrup, lemon juice, cumin and cinnamon in a medium bowl and toss to combine.
3. To create the lacinato kale ribbons, remove any tough veins, stack 5–6 leaves, and finely slice across the grain into thin ribbons to create a “slaw.” Drizzle lightly with olive oil, sprinkle a pinch of salt, and massage the oil into the kale ribbons with your fingers until the kale ribbons become tender and glossy.
4. When the sweet potatoes are tender, let them cool for 10 minutes, then add to the bowl of prepared kale ribbons. Add the cooked chickpeas to the bowl and season with salt and pepper to taste. Enjoy!