Preheat the oven to 425 degrees F (220 degrees C).
Prep Lemon (2) by cutting them in half and setting to the side.
Cut each Sweet Potato (4) in half.
Place sweet potato halves on a foil-lined baking sheet. Drizzle with Olive Oil (3/4 tablespoon), Sea Salt (1 pinch), and Ground Black Pepper (1 pinch). Rub to evenly coat and place face down on one half of the baking sheet.
Drain and rinse Chickpeas (1 can) and place them in a bowl. Add Olive Oil (3/4 tablespoon), Sea Salt (1 pinch), Paprika (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Cumin (1/2 teaspoon), Ground Black Pepper (1 pinch), and Juice from half of 1 Lemon.
Toss to combine and spread evenly on the free half of the baking sheet.
Bake in preheated oven until the sweet potatoes are fork tender and the chickpeas are golden brown, about 25 minutes.
Mince Garlic (3 clove) and finely chop Fresh Dill (2 tablespoon) and add to small bowl. Squeeze the juice from half a lemon into the same bowl.
Add Tahini (1/4 cup) to the small bowl and stir to combine. Mix in just enough Unsweetened Almond Milk (to taste) to thin the mixture so it can be drizzled.
Chop Cherry Tomato (1 cup) and Finely chop Fresh Parsley (1/4 cup). Combine in a bowl with juice of 1 lemon and Sea Salt (1 pinch). Set aside to marinate while the potatoes and chickpeas finish cooking.
Once sweet potatoes and chickpeas are done, remove from the oven. Plate the the potatoes flesh side up. Smash down the insides a little bit before adding chickpeas, tahini sauce and tomatoes to the top. Enjoy!