Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Scrub and pierce each sweet potato 6–8 times with a fork. Rub with 1 tbsp olive oil and a pinch of salt. Place on the baking sheet and roast for 40–50 minutes until tender when pierced.

While the potatoes roast, toss chickpeas with smoked paprika, cumin, remaining olive oil, salt, and pepper. Spread on a second baking sheet. Add cherry tomatoes to the same pan or a small separate pan, drizzle with olive oil, salt, and pepper. Roast chickpeas and tomatoes for 20–25 minutes until chickpeas are crisp and tomatoes blister.

Whisk tahini, lemon juice, minced garlic (if using), and salt to make tahini-lemon sauce. Add water 1 tbsp at a time until smooth and pourable.

Combine cucumber, red onion, olives, and parsley in a bowl. Toss with a squeeze of lemon and a pinch of salt.

Once sweet potatoes are cool enough to handle, slice lengthwise and gently mash the centers to create a well.

Spoon roasted chickpeas and tomatoes onto each potato, add cucumber salad, drizzle with tahini sauce, and top with yogurt or feta if desired. Finish with lemon zest and red pepper flakes.