Preheat the oven to 200C.
Cut sweet potatoes lengthways and rub with oil. Bake for about 45min until tender.
Spread chickpeas on the baking tray and pat dry. Drizzle with sesame oil, garlic, ginger and salt and bake for about 30 min, stirring occasionally.
Combine tahini with ginger, garlic, vinegar and hot water and mix until loose. If it is too thick, just add another tbsp of water.
Break each sweet potato half to loose it up, drizzle tahini dressing, sprinkle chickpeas. Then drizzle some more tahini and sriracha followed by spring onions and sesame seeds.