Preheat your oven to 400°F (200°C). Peel and cube your sweet potatoes into even pieces. Toss with olive oil, salt, and any desired spices. Spread evenly on a baking sheet.

Roast the sweet potatoes for about 40-45 minutes, flipping halfway through until fork-tender and golden.

Rinse and drain chickpeas, pat dry. Toss with olive oil, garlic powder, salt, and pepper. This step is crucial for crispy chickpeas.

Spread seasoned chickpeas on a separate baking sheet and roast alongside the sweet potatoes for the last 25-30 minutes, stirring halfway.

In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust consistency with more water if necessary.

Once both sweet potatoes and chickpeas are roasted, assemble by layering sweet potatoes on a serving plate, topping with crispy chickpeas, and drizzling with tahini sauce. Garnish as desired.