Preheat oven to 425F.
Clean and dry 4 medium to sized sweet potatoes and place them onto a baking sheet.
Roast for 45 minutes to 1 hour or so. This may vary depending on the size of your sweet potatoes. Once you can cut through the sweet potato easily with a knife and they're tender then they're done.
Into a medium sized bowl, add all ingredients for the "crispy chickpea croutons" .
Mix together until well coated.
Place into an air fryer and cook at 385F for 10-15 minutes depending on desired crispiness. Shake halfway through.
To make the tahini dressing, add your tahini dressing ingredients to personal blender and blend until smooth. You can also add all ingredients to a bowl and mix with a fork or whisk until smooth.
To assemble, slice your sweet potatoes lengthwise down the middle and fill with equal parts chickpea croutons, avocado, tahini sauce and top with cilantro and sesame seeds.
You can costumize this dish by adding any additional toppings, I also love to add kalamata olives and/or sriracha for a different variation. Enjoy!
