Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into even chunks, toss with olive oil, salt, and pepper, then spread on a baking sheet.

Roast the sweet potatoes for 40–45 minutes, flipping halfway through for even cooking and caramelization.

While they roast, rinse and drain the chickpeas, patting them dry. Combine with olive oil, garlic powder, salt, and pepper in a bowl and transfer to another baking sheet.

Roast the chickpeas for 25–30 minutes, shaking the sheet halfway through to ensure they cook evenly.

In a small bowl, whisk together tahini, water, and lemon juice until smooth. Adjust water to reach desired consistency.

Once both sweet potatoes and chickpeas are done roasting, layer the sweet potatoes on a plate, top with chickpeas, and drizzle tahini sauce. Garnish with parsley.