Preheat the oven to 200°C.
Cut the sweet potato into wedges. Rub in 1 tbsp. of coconut oil, the cumin and cayenne. Place on a roasting tray, sprinkle with salt and place in the oven for 45 minutes until cooked through.
While this is cooking place the chickpeas in the food processor, add the garlic, ginger, oats, spring onions and a big pinch of salt. Blend until fully combined. Roll into two patties.
Heat a pan with 1 tbsp. of coconut oil and fry the patties for 2 minutes each side then place them in the oven with the wedges for the last 10 minutes of their cooking time. Just before this is done steam the kale.
Serve everything together.