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Preheat oven to 180C (355F), fan setting.
Place the sweet potato chunks and drained chickpeas into a large baking tray and add a drizzle of olive oil and a sprinkling of salt. Mix well and cook for 25-30 minutes until the sweet potatoes are soft and beginning to turn golden at the edges.
While the sweet potato cooks, place the quinoa into a saucepan with 200ml of water and a pinch of salt. Cover, place over a medium heat and bring to a gentle simmer. Allow to cook for 10-12 minutes until the water has been absorbed, then turn off the heat and leave it to steam in the residual heat.
Place a large pan over a medium heat and add a drizzle of olive oil and 1 tablespoon of tamari. Once warm, add the almonds and mix well. Cook for 3-4 minutes until the tamari thickens and coats all of the nuts. Add the kale and cook for 2-3 minutes until tender and reduced.
To make the dressing, place the almond butter, tahini, lemon juice, maple syrup and 2 tablespoons of water into a small bowl. Whisk until combined, and adjust seasoning to taste.
Arrange some quinoa, cooked sweet potatoes and chickpeas, kale and almonds in serving bowls and drizzle with dressing. Sprinkle with red chilli flakes, if desired.