Preheat oven to 200°C and line a tray with baking paper. Wash potatoes and zucchini and slice thinly into circles (about 3mm thick), then spread potatoes out on baking tray.
Sprinkle with smoked paprika and bake for 20 minutes or until golden and crisp, adding the zucchini only for the last 10 minutes.
Meanwhile, drain and rinse beans, then add to a food processor with spices and blend until smooth. Season with salt and pepper to taste.
Wash and shred kale and chop cherry tomatoes. Layer potato and zucchini ‘chips’ on plate on top of a handful of kale, then add a spoonful of beans and cherry tomatoes, drizzle with tahini and garnish with fresh coriander and lime.
Tip: Instead of plain tahini, mix it with a little Dijon mustard, garlic powder, nutritional yeast and enough lemon juice to get it to your desired consistency, for a ‘cheesy’ sauce!