In a large pot, heat the coconut oil at medium-high heat. Add the onion and garlic and saute until lightly browned, about 5 minutes.
Add the coconut milk and vegetable broth and bring to a boil. Add the sweet potatoes and simmer, stirring occasionally, for 20-25 minutes (until the sweet potatoes are tender).
Add the kale and stir until it wilts (2-3 minutes). Stir in the tahini and tamari, then season with salt and pepper.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/04/16/creamy-tahini-sweet-potato-stew-vegan-gluten-free/